CHAPTER VI.--WHAT TO DO WITH THE OFFAL.
Portions classed as offal--Recipes and complete directions for utilizing the wholesome parts, aside from the principal pieces--Sausage, scrapple, jowls and head, brawn, head-cheese.
Portions classed as offal--Recipes and complete directions for utilizing the wholesome parts, aside from the principal pieces--Sausage, scrapple, jowls and head, brawn, head-cheese.