250 ways to prepare meat
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [et al.].
Contributors: Berolzheimer, Ruth.; Culinary Arts Institute.
Publisher: Published for Culinary Arts Institute [by] Consolidated Book Publishers
Published: 1940
Place of publication: Chicago
Language: eng
Number of pages: 48
Subjects: Cookery (Meat)
Other titles: Two hundred fifty ways to prepare meat.
Notes: "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.