250 ways to prepare meat
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [et al.] ; Culinary Arts Institute
Contributors: Culinary Arts Institute
Series: Encyclopedia of cooking -- 8
Publisher: Consolidated Book Publishers
Published: 1951
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Cooking (Meat); Meat; American Cooking
Other titles: Two hundred fifty ways to prepare meat
Notes: "8"--Cover.

"How to buy meats economically; preparation of frozen meats; charts of retail meat cuts; time and temperature tables; beef, lamb, pork, veal, sausage, game, liver, brains, sweetbreads, heart, tongue, tripe, kidneys, stuffings and sauces."

Includes index.