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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 35
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1/ PLATE 2/ BRISKET 3/ FLAT RIBS 4/ FORE RIBES 5/ MIDDLE RIBS 6/ CHUCK RIBS 7/ LEG OF MUTTON CUT 8/ STICKING PIECE 9/ SHIN
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1/ PLATE 2/ BRISKET 3/ FLAT RIBS 4/ FORE RIBES 5/ MIDDLE RIBS 6/ CHUCK RIBS 7/ LEG OF MUTTON CUT 8/ STICKING PIECE 9/ SHIN
Szathmary Culinary Manuscripts and Cookbooks
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