How Things Have Changed!

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?

(with parsley.)