--------+------+-------+------+-----+------------+-----+-------------+ NAME | Wat’r| Prot. | Fat | Ash | Carb’hydr. | Cal.| Comparative | | | | | | | per | Cost | | | | | | | lb. | | --------+------+-------+------+-----+------------+-----+-------------+ Feet | 55.4| 15.8 | 26.3 | .8 | ... | 1360| Economical | | | | | | | | | Ears | 63.5| 18.9 | 17.1 | .5 | ... | 1080| “ | Head | 45.3| 13.4 | 41.3 | .7 | ... | 1935| “ | Kidneys | 77.8| 15.5 | 4.8 | 1.2 | ... | 490| “ | Heart | 75.6| 17.1 | 6.3 | 1.0 | ... | 585| Medium | Liver | 71.4| 21.3 | 4.5 | 1.4 | 1.4 | 615| Economical | | | | | | | | | Brains | 75.8| 11.7 | 10.3 | 1.6 | ... | 655| “ | | | | | | | | | Tongue | 58.7| 17.7 | 19.8 | 3.6 | ... | 1165| Reasonable | Snouts | 47.5| 13.90 | 38.1 | .5 | ... | 1809| Economical | Tail | 15.0| 4.1 | 66.9 | .3 | ... | 2900| “ | Jowl | 16.0| 5.9 | 78.8 | .2 | ... | 3435| “ | Lungs | 83.3| 11.9 | 4.0 | .9 | ... | 390| “ | --------+------+-------+------+-----+------------+-----+-------------+ --------+---------------------------+--------------------------------- NAME | Characteristics | USE | | --------+---------------------------+--------------------------------- Feet | Easily prepared | Stewed, pickled, boiled, | | breaded and fried Ears | Needs slow cooking | Stewed or boiled in head cheese Head | Needs slow cooking | Boiled, roasted Kidneys | Must be prepared carefully| Sautéed, boiled or stewed Heart | Needs long, slow cooking | Boiled, baked, braised Liver | Easily prepared | Fried, baked, larded with onion, | | fried with bacon Brains | Needs care in cooking | Rissoles, creamed, scrambled | | with eggs Tongue | Needs care in cooking | Sautéed, stewed, braised, boiled Snouts | Long, slow cook’g | Stewed, or boiled with | necessary | vegetables Tail | Long, slow cooking | Boiled, soup, braised Jowl | Needs slow cooking | Boiled with vegetables Lungs | | --------+---------------------------+--------------------------------- EXTRA MUTTON AND LAMB PORTIONS