Note: This edition of 250 Ways to Prepare Meat has been updated to include Metric equivalents.
250 recipes that include every imaginable way to serve meat, with the pertinent information that is essential for best results.
Subjects include: When You Buy Meat • Beef • Lamb • Pork • Veal • Liver • Heart • Tongue and Kidneys • Brains and Sweetbreads • Tongue and Tripe • Kidneys • Sausage • Game • Stuffings and Sauces.
Download a sample copy and have a look!
In most cities it is possible for the homemaker to buy meat which has been graded for quality by the packer and stamped by Federal inspectors. Most packers indicate the grade by various brand names. The Federal stamp guarantees that the meat is wholesome but does not indicate quality.
The woman who does not buy branded meat must rely upon the appearance of the meat to secure her money’s worth, since a sirloin steak from low grade beef is apt to be less tender than a rump steak from high grade beef.
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