EXTRA MEAT PORTIONS
Reading edition
The extra meat portions are all the edible parts of the animal not included in the list of regular cuts. They are nutritious protein foods. A great variety of inexpensive and tasty dishes can be made with the various extra meat portions. This will add distinction and variety to your menus.
EXTRA BEEF AND VEAL PORTIONS
Name Wat’r Prot. Fat Ash Carb. Cal. per lb. Comp. Cost Characteristics Use
Tripe 78.0 16.3 4.98 .61 ... 480 Economical Needs careful cooking Pickled, breaded, à la Creole
Lungs 79.7 16.4 3.2 1.0 ... 440 “ Easily cooked Stew, casserole
Kidney 76.7 16.6 4.8 1.2 .4 500 Medium Easily cooked Stewed, sautéed, boiled, grilled
Tongue 51.8 14.1 6.7 .8 ... 545 Reasonable Easily prepared Boil’d, corn’d, bak’d, smok’d, or pickl’d
Brains 86.6 8.8 9.3 1.1 ... 540 Economical Needs care in cooking Fried, sautéed, scrambled with eggs
Liver 71.2 20.4 4.5 1.6 1.7 585 Medium Easily prepared Fried, baked, larded with onions
Tail 67.9 26.3 6.3 1.2 ... 755 Economical Easily prepared Soup, jugged, boiled, braised
Suet 13.7 4.7 81.8 .3 ... 3540 “ Easily tried out or used For suet puddings and for cooking fat
Fillet 59.2 16.2 24.4 .8 ... 1330 Reasonable Easily cooked, very tender Generally larded, roasted in hot oven and served with mushroom sauce
Sweetbreads 70.9 16.8 12.1 1.6 ... 825 Medium Needs care in cooking Creamed, bak’d in casserole, fr’d, salad
Heart 53.2 14.8 24.7 .9 ... 1320 Economical Needs careful, slow cooking Stuffed, braised, baked, fried
EXTRA PORK PORTIONS
Name Wat’r Prot. Fat Ash Carb. Cal. per lb. Comp. Cost Characteristics Use
Feet 55.4 15.8 26.3 .8 ... 1360 Economical Easily prepared Stewed, pickled, boiled, breaded and fried
Ears 63.5 18.9 17.1 .5 ... 1080 “ Needs slow cooking Stewed or boiled in head cheese
Head 45.3 13.4 41.3 .7 ... 1935 “ Needs slow cooking Boiled, roasted
Kidneys 77.8 15.5 4.8 1.2 ... 490 “ Must be prepared carefully Sautéed, boiled or stewed
Heart 75.6 17.1 6.3 1.0 ... 585 Medium Needs long, slow cooking Boiled, baked, braised
Liver 71.4 21.3 4.5 1.4 1.4 615 Economical Easily prepared Fried, baked, larded with onion, fried with bacon
Brains 75.8 11.7 10.3 1.6 ... 655 “ Needs care in cooking Rissoles, creamed, scrambled with eggs
Tongue 58.7 17.7 19.8 3.6 ... 1165 Reasonable Needs care in cooking Sautéed, stewed, braised, boiled
Snouts 47.5 13.90 38.1 .5 ... 1809 Economical Long, slow cook’g necessary Stewed, or boiled with vegetables
Tail 15.0 4.1 66.9 .3 ... 2900 “ Long, slow cooking Boiled, soup, braised
Jowl 16.0 5.9 78.8 .2 ... 3435 “ Needs slow cooking Boiled with vegetables
Lungs 83.3 11.9 4.0 .9 ... 390 “
EXTRA MUTTON AND LAMB PORTIONS
Name Wat’r Prot. Fat Ash Carb. Cal. per lb. Comp. Cost Characteristics Use
Kidneys 78.7 16.50 3.2 1.3 ... 440 Medium Easily cooked Sautéed, stewed, braised, en Brochette
Lungs 75.9 20.2 2.8 1.20 ... 495 Economical Needs careful cooking Casseroles, baked
Heart 69.5 16.9 12.6 .9 ... 845 Medium Long, slow cooking Stuffed, baked, braised
Liver 61.2 23.1 9.0 1.7 5.0 905 “ Easily prepared Sautéed, boiled, baked
Head 67.2 14.43 16.12 0.94 ... 920 Economical Requires spec. care in prep. Baked, stewed, stewed with dumplings
Brains 24.5 12.5 13.1 2.3 ... 550 ” Needs care in preparation Creamed, scrambled with eggs, fried, rissoles
Tongue 45.8 28.8 22.8 4.2 ... 1465 Reasonable Easily cook’d, care necess’ry Boiled, braised, smoked
Milts 78.2 17.65 2.18 1.37 ... 410 Economical Easily prepared Sautéed, fried with onions
Sweetbreads 79.7 13.95 5.80 1.43 ... 490 Medium Need care in preparation Creamed, braised
Fries 85.4 12.37 1.02 1.05 ... 270 Economical Easily prepared Fried
Feet 66.3 23.90 11.26 0.55 ... 890 “ Needs long, slow cooking Boiled with dumplings, boiled with vegetables
Serve some one of the Extra Meat Portions at least once every week