Hotel meat cooking
By: Whitehead.
Series: The "oven and range" hotel cook books ;; no. 2
Publisher: Whitehead
Published: 1883
Place of publication: Chicago
Language: eng
Number of pages: 303
Subjects: Cookery (Meat); Food service
Notes: Cover title.
In 3 parts, each with special t.-p.
Table of contents: title: [pt. 1] The hotel fish and oyster cook. 1882; title: [pt. 2] How to cut meats and roast, boil and broil. 1883. [pt. 3] Cook's scrap book.