New Notes in Meat RecipesAuthor: National Live Stock and Meat BoardThe contents of this booklet include Roasts and Pot Roasts; Steaks and Chops; Stews and Larger Cuts; Ground Meat; Sausage, Bacon, Ready-to-Serve Meats; Leftover Meats; Variety Meats; Baked Good; Cooking, Serving Meat.Book DetailsPublisher: Self PublishedYear Published: 1957Book Number: 0915810Binding: PamphletDust Jacket: NoPages: 40Book ConditionAcceptable. The cover ha moderate wear and rubbing; the pages have minimal wear.
