more from Bosscook! Me thinks we were separated at birth or something!
“Take beef guts (the last four or five feet are the tenderest), strip out the green stuff. Wash thoroughly and turn wrong side out with a stick of broom handle. Wipe dry. Cut into pieces 3 or 4 inches long. Place in pan and roast in oven over medium heat until tender. Sweetbreads, slices of heart, and kidney may be roasted along with beef guts at the same time. The guts take longer to cook”
One the best cookbooks I own was published in 1974. Long before the vegan-gluten-free-organic-low-fat cookbooks even dared to show their pious little faces. And the recipes within this book go back to the late 1800’s when most people didn’t even have cookbooks. They had Grandmas pulling ears while explaining to fidgety young uns how to fix “beef guts” or “Son-of-a-Bitch Stew” that will feed “ten to twelve hungry cowboys”.
Not all the recipes are colorful descriptions…
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