Extras for a Varied Meat Menu Include Liver and More
A 1930s style kitchen note highlights meat extras like liver, kidneys, sweetbreads, brains, tripe, hearts, and tongue. It details popular preparations such as kidneys en brochette and kidney stew, with step by step guidance and a sauce made from the cooking stock. Brains and sweetbreads are praised for delicate flavor, while tongues offer multiple curing options.