Less-Used Edible Parts of Animal, and Methods of Cooking Best Adapted to Their Use
| ORGAN | ANIMAL SOURCE | METHODS OF COOKING |
| Brains | Sheep Pork | Broiled or scrambled with egg |
| Heart | Veal Pork Beef | Stuffed, baked or broiled |
| Kidney | Beef Lamb Veal | Stewed or sauted |
| Liver | Beef Veal Lamb | Fried, boiled, sauted or broiled |
| Sweetbreads | Young Veal Young Beef | Creamed, broiled |
| Tail | Beef Pork | Soup or boiled |
| Tongue | Beef Pork | Boiled, pickled, corned |
| Tripe | Veal | Broiled or boiled |
| Fat | All Animals | Fried out for cooking or soap making |
| Pigs Feet | Pork | Pickled or boiled or used with meat from head for head cheese |