The Business of Being a Housewife / A Manual to Promote Household Efficiency and Economy

EXTRA MEAT PORTIONS

Extra meat Portions

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

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