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Dishes include:

• pates and terrines-including foie gras
• blood sausages

• sautéed chicken livers, chicken livers Dianne
• boiled tripe, with white sauce or a sauce of choice

• Scottish haggis
• tongue-served hot or cold

• brawn
• soups, e.g. ox tail, kangaroo tail

• spicy or crispy pig's tails
• crumbed brains and sweetbreads

Other preparation methods
Preparation techniques when preparing meats for service it might be necessary to use the following
techniques:
1. Barding - the meat is wrapped in a layer of fat before cooking it. Pork fatback is commonly
used for barding, although bacon is sometimes used for barding as well.
Barding maintains the moisture of the meat while it cooks and helps keep it from
overcooking. Barding tends to be employed when roasting meats, although meats that are to
be braised can also be barded.
2. Boning - removing meat from the bone. Procedures will vary according to the type of meat
and degree of boning- for instance, when boning a chicken breast the wing bone might be
left on or can be completely removed.

3. Larding - similar to barding but long strips of fat are woven through the meat using a needle
called a larding needle. Strips of pork fatback are commonly used for larding.
Larding maintains the moisture of the meat while it cooks and also adds flavour. Larding
tends to be employed when roasting meats, especially cuts of meat that might otherwise dry
out when roasted.

4. Mincing - mince is meat that has been passed through a machine to make the pieces small. It
is used for a wide variety of dishes - meat balls, pies, burgers, pasta sauces etc.

5. Rolling - meat can be thinned and rolled to make logs stuffed with a wide range of flavouring
ingredients.
6. Tenderising - the process of breaking down collagens in meat to make it more palatable.

There are a number of ways to tenderise meat:
a. Mechanical tenderization - pounding with a meat mallet or piercing.
b. Slow cooking.

c. Using naturally occurring enzymes, which can be added to meat before cooking: e.g.
papain from papaya, bromelain from pineapple, actinidin from kiwifruit.

d. Marinating meat.
e. Brining.