Unusual meats : how to prepare and serve them
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"In the slaughtering and dressing of meat animals often some choice edible portins are not appreciated and may be laid aside until they have lost their freshness or they may be immediately thrown away. Brain, heart, tripe, kidney, liver, sweetbreads, spleen, tongue, head, tails, and feet are good food and may well be used to add variety to the menu. In food value, these meats supply good protein for muscles as other meats do and they also add extra minerals and vitamins which are so essential for normal growth and good health. As a group they are usually relatively inexpensive to buy and with the exception of the head, tail, and feet have no bone and little waste."--First paragraph.
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Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.