A treasury of meat recipes
Subtitle: a wealth of recipes for beef, veal, pork, lamb, bacon, sausages, ready-to-serve meats, and meat specialties.
Contributors: National Live Stock and Meat Board. Dept. of Home Economics.
Publisher: National Live Stock and Meat Board, Dept. of Home Economics
Published: 1940
Place of publication: Chicago, Ill
Language: eng
Number of pages: 40
Subjects: Cookery (Meat)