Meat Sundries : How to Prepare and Use Them

Authors

I. B. Johnston
Susan Z. Wilder

Document Type

Pamphlet

Publication Date

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

Special Circular

Issue

0043

Pages

6

Format

PDF

Language

English

Publisher

South Dakota State University

Rights

South Dakota State University

Recommended Citation

Johnston, I. B. and Susan Z. Wilder, "Meat Sundries : How to Prepare and Use Them" (1935). SDSU Extension Special Circulars. 0043. https://openprairie.sdstate.edu/extension_special-circ/33.

Comments

This item was digitized with the support from Project CERES, a collaboration between USAIN, AgNIC, and the Center for Research Libraries.