OFFAL

LIVER is best eaten as soon as possible. Remove the bile bladder in the centre. It is quite 
strong and can usually be pulled off without difficulty -- but be careful, the bile will taint 
flesh with which it comes in contact. If any animal has any diseases they will show up in the 
liver. Avoid any liver that is mottled or covered in white spots. If only some is affected, 
cut it off and eat the remainder.
   
Liver is a complete food, containing all essential vitamins and minerals. If eaten raw no food 
value is lost. It requires little cooking.

Stomach (Tripe) takes little digesting, so is a good food for the sick or injured. Remove the 
stomach contents (which make ideal 'invalid' food) wash the tripe and simmer slowly with herbs. 
The contents may sound unpalatable but could save an injured person's life, for the animal has 
done most of the hard work of breaking the food down. Lightly boiled, stomach contents are 
nourishing and easily digestible.
In some countries pigs are fed nothing but apples prior to slaughter. They are cooked with the 
stomach still in. The subtle flavour of apple impregnates the meat. The stomach is removed 
after cooking and the contents used as sauce.

KIDNEYS are a valuable source of nourishment and ideal flavouring for stews. Boil them with 
herbs. The white fat surrounding them (suet) is a rich food source. Render it down to use in 
the preparation of pemmican.

MELTS are the spleen, a large organ in the bigger animals. It has limited food value and is 
not worth bothering about in small game such as rabbits. It is best roasted.

Lites are the lungs of the animal, perfectly good to eat but not of great food value. Any 
respiratory complaints will show up in the lungs. Do not eat any mottled with black and white 
spots. Healthy lungs are pink and blemish free and best boiled. They could be set aside for 
fish or trap bait.

HEART is a tightly packed muscle with little or no fat. Roast it or use its distinctive 
flavour to liven up stew.

INTESTINES Intestine consist of lengths of tubes and are best used as sausage skins. Turn them 
inside out and wash them. Then boil them thoroughly. Mix fat and meat in equal proportions and 
then stir in blood. Stuff the mixture into the skin and boil them well. Before putting them 
into boiling water add a little cold to take it just off the boil -- this will counter any risk 
of the skins bursting. This makes a highly nutritious food which, if smoked, will keep for a 
long time. Dried intestines can be used for light lashings.

SWEETBREADS are the pancreas or thymus gland, distinctive in larger game. Many people consider 
it a great delicacy and it is delicious boiled or roasted.

TAIL Skin and boil to make an excellent soup for it is full of meat and gelatine.

FEET are chopped off during slaughter but should not be wasted, boil them up to make a good 
stew. Clean dirt from hooves or paws and remove all traces of fur. Hooves are a source of 
nutritious aspic jelly.

HEAD On larger animals there is a good deal of meat on the head. The cheeks make a very tasty 
dish. The tongue is highly nutritious. Boil it to make it tender and skin before eating.

The brain will make brawn and will also provide a useful solution for curing hides. All that 
is left, or the whole head with small animals, should be boiled.

Bones. All bones should be boiled for soup.  They are rich in bone marrow, with valuable 
vitamins. They can also be made into tools.