That too -- with the exception of the Good Housekeeping one (which admits in its preface that it was written before the war), all the stuff in the cookbooks is dirt cheap and half of it you can grow yourself.

But they're still... stuck in that time's mindframe, for lack of a better way of phrasing it. Liver is more expensive than goat, but people have always eaten liver so the wartime books have liver recipes. Goat didn't really show up in the markets here until about 5 years ago, on the wave of I'm-not-sure-which ethnic group.

(It's dirt cheap, though, and I'm culturally more inclined to eat musculature than internal organs. I have *got* to figure out what to do with cube o' goat.)