Document Type
Other
Publication Date
1-1-1935
Abstract
This publication provides guidance on how to get the most from the edible tissues of meat animals that are often overlooked and thrown away, including the brain, tongue, kidneys, sweetbreads, tripe, oxtail, blood, liver, and heart. Information on canning, alternative sources of fat, and preparing roast pig is also included.
Publication Title
text
Volume
43
Pages
6
Format
application/pdf
Language
English
Publisher
South Dakota State University
Rights
South Dakota State University
Recommended Citation
Johnston, I. B and Wilder, Susan Z., "Meat Sundries : How to Prepare and Use Them" (1935). SDSU Extension Special Circulars. 33.
https://openprairie.sdstate.edu/extension_special-circ/33
COinS
Comments
This item was digitized with the support from Project CERES, a collaboration between USAIN, AgNIC, and the Center for Research Libraries.