Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Lamb (Meat)
Languages : en
Pages : 44
Book Description
Lamb slaughtering, cutting, preserving, and cooking on the farm
Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Lamb (Meat)
Languages : en
Pages : 44
Book Description
Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: William R. JonesPublisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 62
Book Description
"Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm" by William R. Jones, H. Russell Cross, E. Curtis Green, Anthony Kotula, R. L. West. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Lamb slaughtering, cutting, preserving, and cooking on the farm
Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Lamb (Meat)
Languages : en
Pages : 0
Book Description
Meat on the Farm
Author: Andrew BossPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 40
Book Description
Farmers' Bulletin
Author: Lamb slaughtering, cutting, preserving, and cooking on the farm
Author: United States. Agricultural Research ServicePublisher:
ISBN:
Category : Lamb (Meat)
Languages : en
Pages : 40
Book Description
Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: William R. JonesPublisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 105
Book Description
"Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm" by William R. Jones, H. Russell Cross, E. Curtis Green, Anthony Kotula, R. L. West. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Lamb Slaughtering, Cutting and Preserving
Author: U. S. Dept Of AgriculturePublisher: Createspace Independent Publishing Platform
ISBN: 9781977928351
Category :
Languages : en
Pages : 48
Book Description
This special re-print edition of "Lamb Slaughtering, Cutting, Cooking and Preserving On The Farm" has not been available to those interested in curing meat products, and farm butchering since it first appeared on the scene back in 1977. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to butcher lamb at home, as well as as how to cut, wrap, cook and preserve lamb. Lamb Slaughtering, Cutting, Cooking and Preserving On The Farm will shed considerable light on techniques of home butchering and meat preservation. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
Author: