Frye's meat guide
Subtitle: over two hundred tested recipes.
Contributors: Frye and Company.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Edition: 3rd ed.
Publisher: Frye and Co.
Published: 1927
Place of publication: [Seattle]
Language: eng
Number of pages: 92
Subjects: Cookery (Meat)
Notes: LC copy has some text on p. 55 cut away, together with ill. on p. 56.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.