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Books > Food & Drink > General cookery > Preserving
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Butchering, Processing and Preservation of Meat, Cattle, Hogs, Sheep, Game, Poultry, Fish (Paperback, New edition)
Loot Price: R3,596
Discovery Miles 35 960
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Butchering, Processing and Preservation of Meat, Cattle, Hogs, Sheep, Game, Poultry, Fish (Paperback, New edition)
Expected to ship within 10 - 15 working days
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This book is written primarily for the family to help solve the
meat problem and to augment the food supply. Producing and
preserving meats for family meals are sound practices for farm
families and some city folks as well-they make possible a wider
variety of meats, which can be of the best quality, at less cost.
Meat is an essential part of the American diet. It is also an ex
pensive food. With the costs high, many persons cannot afford to
buy the better cuts; others are being forced to restrict the meat
portion of the diet to a minimum, or to use ineffectual
substitutes. Commercially in the United States, meat means the
flesh of cattle, hogs, and sheep, except where used with a
qualifying word such as reindeer meat, crab meat, whale meat, and
so on. Meat in this book is used in a broader sense, although not
quite so general as to com prise anything and everything eaten for
nourishment either by man or beast. To be sure, it includes the
flesh of domestic animals and large and small game animals as well;
also poultry, domestic fowl raised for their meat and eggs, and
game birds, all wild upland birds, shore birds, and waterfowl; and
fish."
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