Mr Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine. Ulysses | James Joyce
HOME BUTCHERING MEAT PRESERVATION explains in step-by-step detail all the ins and outs, the pleasures and the pitfalls, of selecting, raising, caring for, breeding, slaughtering, butchering, preserving, and cooking poultry, rabbit, goats, sheep, venison, pigs, veal, and beef. Everything you need to know to carry on the age-old tradition of raising and butchering animals for personal consumption or even as a side-line business is clearly illustrated with line drawings and photographs.