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

showing the comparison of fish and meat,

showing the names, seasons, and uses of fresh fish,

showing the names, seasons, and uses of smoked fish,

Tarhonya,

Tenderloin of beef,

of pork,

of pork, Sautéd,

Thick soups,

Thickening soup,

Thin white sauce,