-----------+-----+-----+-----+-----+----------+----+-----------+ NAME |Wat’r Prot.| Fat | Ash |Carb’hydr.|Cal.|Comparative| | | | | | | per| Cost | | | | | | | lb.| | -----------+-----+-----+-----+-----+----------+----+-----------+ Tripe | 78.0| 16.3| 4.98| .61| ... | 480| Economical| Lungs | 79.7| 16.4| 3.2 | 1.0 | ... | 440| “ | Kidney | 76.7| 16.6| 4.8 | 1.2 | .4 | 500| Medium | Tongue | 51.8| 14.1| 6.7 | .8 | ... | 545| Reasonable| Brains | 86.6| 8.8| 9.3 | 1.1 | ... | 540| Economical| Liver | 71.2| 20.4| 4.5 | 1.6 | 1.7 | 585| Medium | Tail | 67.9| 26.3| 6.3 | 1.2 | ... | 755| Economical| Suet | 13.7| 4.7|81.8 | .3 | ... |3540| “ | Fillet | 59.2| 16.2|24.4 | .8 | ... |1330| Reasonable| | | | | | | | | Sweetbreads| 70.9| 16.8|12.1 | 1.6 | ... | 825| Medium | Heart | 53.2| 14.8|24.7 | .9 | ... |1320| Economical| -----------+-----+-----+-----+-----+----------+----+-----------+ -----------+-----------------------+--------------------------------- NAME | Characteristics | USE | | | | -----------+-----------------------+--------------------------------- Tripe | Needs careful cooking | Pickled, breaded, à la Creole Lungs | Easily cooked | Stew, casserole Kidney | Easily cooked | Stewed, sautéed, boiled, grilled Tongue | Easily prepared | Boil’d, corn’d, bak’d, smok’d, | | or pickl’d Brains | Needs care in cooking | Fried, sautéed, scrambled with | | eggs Liver | Easily prepared | Fried, baked, larded with | | onions Tail | Easily prepared | Soup, jugged, boiled, braised Suet | Easily tried out or | For suet puddings and | used | for cooking fat Fillet | Easily cooked, very | { Generally larded, roasted in | | hot oven | tender | { and served with mushroom | | sauce Sweetbreads| Needs care in cooking | Creamed, bak’d in casserole, | | fr’d, salad Heart | Needs careful, slow | Stuffed, braised, baked, fried | cooking | -----------+-----------------------+--------------------------------- EXTRA PORK PORTIONS