Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

by Woman's Institute of Domestic Arts and Sciences

value and composition of lamb,

value and composition of leg of lamb,

value and composition of lobsters,

value and composition of mutton,

value and composition of oysters,

value and composition of pork,

value and composition of pork chops,

value and composition of red snapper,

value and composition of scallops,

value and composition of veal,