I put a recipe for green tomato chutney in the Green Tomato thread but here is another recipe quoted straight from the book,
A Bullocks Heart Roasted.
Wash a bullocks heart in cold water and let it soak for an hour, and then place it in a saucepan of cold water slightly salted.
Bring to the boil and boil fast for ten minutes after which draw the saucepan on one side and let it simmer for two hours. Take out and set aside to cool.
Make a seasoning of bread crumbs (about half a pound) 2 oz of finely chopped suet and a small quantity of finely chopped parsley and thyme, pepper and salt to taste and mix with one egg.
Stuff the heart with the seasoning, shake a little flour over it and a small lump of cooking butter and put into a hot oven for an hour.
Serve with thickened gravy.
That sounds good. There are also lots of wine recipes made from root vegatables. I remember my Granmothers cellar being full of the old Havolene oil bottles (remember those?) full of a variety of home made wines.