Other Part of Beef Creature used for Food

Brains . . . . . Stewed, scalloped dishes, or croquettes.
Tongue . . . . . Boiled or braised, fresh or corned.
Heart . . . . . Stuffed and braised.
Liver . . . . . Broiled or fried.
Kidneys . . . . . Stewed or sautéd.
Tail . . . . . Soup.
Suet (kidney suet is the best).
Tripe . . . . . Lyonnaise, broiled, or fried in batter.

1. Aitchbone.

2. A rump from which cross-cut steaks have been cut.
3. A loin from which to cut porterhouse steaks.

a. Sirloin. b. Tenderloin. c. Kidney-suet.

    Part of