Cooking meat in quantity.
Subtitle: A handbook on practical meat cookery
By: designed for use in restaurants, hotels, cafeterias, lunch rooms, hospitals, clubs, dining halls and other institutions where meat is cooked for quantity service.
Publisher: National live stock and meat board, Dept. of home economics
Published: 1944
Place of publication: Chicago, Ill
Language: eng
Number of pages: 64
Subjects: Cookery (Meat); Quantity cookery
Notes: The results of a study launched in 1942 by the Institution administration division of the University of Texas, with the cooperation of the residence halls and other self-supporting institutions of the university, and sponsored by the National live stock and meat board. cf. Introd.
"Recipes for meat dishes": p. 43-64.