Cheap Meats Recipe

Those parts of meat which are called the cheap cuts, such

as the head, brains, tongue, tripe, kidneys, haslet or pluck, feet, and

tail, are eaten much more frequently in Europe than in this country, and

are worthy of all the use they get there; for their proportion of

flesh-forming elements is large; this is especially the case with the

lights or lungs, but as they are rather difficult to digest, they should

be thoroughly cooked, and never eaten alone. Tripe and pigs' feet, on

the contrary, are very easily digested; but on this account are not as

satisfactory food as that which remains longer in the stomach; although

they are both savory and cheap.



Be careful to keep all meat stews closely covered, or a great deal of

the nutriment of the meat will escape in the steam.

Vote