Cold meat cookery
Subtitle: a handy guide to making really dainty and much appreciated dishes from cold meat
By: by J.E. Davidson.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: L. Upcott Gill
Published: 1898
Place of publication: London
Language: eng
Number of pages: 116
Subjects: Cookery (Meat)
Notes: Bitting, K.G.  Gastonomic bib., p. 116
Publisher's advertisements on 11 p. at end.
Includes index.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting.