November 8, 2015
Here are four offal (awesome, not awful) recipes from the same issue of Gourmet – January 1974. I very much doubt that a modern mainstream epicurean magazine would dare print a single one of these in an issue. But four at once? Proof positive that we were once far less squeamish about innards than we are today.
If nose-to-tail eating is going to get anywhere, that will have to change.
Here’s a start; but where on earth am I going to find 20 lamb kidneys?
Categorised in: Uncategorized