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21
Suspension of federal grading of lamb and mutton : hearings before the Committee on Agriculture, House of Representatives, Eighty-sixth Congress, second session.
Washington, D.C. :; Washington, D.C. : U.S. G.P.O., 1960Format: Government Document Book
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22
Suspension of Federal Grading of Lamb and Mutton : hearings before the United States House Committee on Agriculture, Eighty-Sixth Congress, second session, on Jan. 11-14, 1960.
Washington : U.S. G.P.O., 1960Format: Government Document Book
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23
Institutional meat purchase specifications for fresh lamb and mutton approved by USDA.
Washington : U.S. Dept. of Agriculture, Agricultural Marketing Service, Livestock Division, 1975Format: Government Document Book
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24
Institutional meat purchase specifications for fresh lamb and mutton. Series 200.
Format: Government Document Serial
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25
Official United States standards for grades of lamb, yearling mutton, and mutton carcasses.
Washington, D.C., 1951Format: Government Document Book
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26
Effect of Federal lamb and mutton grades on producer and consumer prices. : March 7, 1962.
Washington : U.S. Govt. Print. Off, 1962Format: Government Document Book
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27
Field & feast : sublime food from a brave new farm
New hope, PA : Burgess Lea Press, 2016Subjects:Format: Book
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28
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29
Meat imports : hearings before the Committee on Finance, United States Senate, Eighty-eighth Congress, second session, on amendment 465 to restrict imports of beef, veal, lamb, and mutton into the United States.
Washington : U.S. Govt. Print. Off., 1964Format: Government Document Book
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30
Recommended international system for the description of carcases of bovine and porcine species and recommended international description of cutting methods of commercial units of beef, veal, lamb and mutton, and pork moving in international trade /
[Rome] : Food and Agriculture Organization of the United Nations : World Health Organization, 1975Format: Book
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31
A book of Mediterranean food
New York : New York Review Books, 2002Table of Contents:
2nd rev. ed.Format: Book
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32
The whole art of dining : with notes on the subject of service and table decorations
London : Carmona & Baker, 1920Table of Contents:Format: Book
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33
Butchering, processing, and preservation of meat
New York : Van Nostrand Reinhold Company, 1955Table of Contents:Format: Book
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34
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35
The Charles Dickens cookbook
Toronto : Personal Library, 1981Table of Contents: “…Contents: Soups and invalid food -- Fish -- Lamb and mutton and their sauces -- Veal and beef and their sauces -- Pork and its sauces -- Chicken and goose and their sauces -- Savoury pies -- Variety meats and sausages -- Potatoes and Yorkshire pudding -- Puddings and desserts -- Biscuits, cakes, etc. -- Drinks and beverages -- Miscellaneous -- Index.…”
Format: Book
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36
Lamb slaughtering, cutting, preserving, and cooking on the farm
Washington : Dept. of Agriculture, Agricultural Research Service : for sale by the Supt. of Docs., U.S. Govt. Print. Off, 1977Format: Government Document Book
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37
Lamb slaughtering, cutting, preserving, and cooking on the farm
Washington, D.C. : U.S. Dept. of Agriculture, 1977Format: Government Document Book
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38
Meat evaluation handbook.
Chicago, 1969Table of Contents: “…Beef evaluation -- Quality -- Cutability -- Nomenclature -- Beef carcass class -- Beef loin class -- Beef rib class -- Beef round class -- Beef chuck class -- Classification and grading -- Beef maturity -- Illustrations of marbling -- U.S.D.A quality grades -- U.S.D.A. yield grades -- Pork evaluation -- Pork carcasses -- Fresh hams -- Nomenclature: fresh ham -- Pork carcass class -- Ham class -- Pork grading -- U.S.D.A. carcass grades -- Lamb evaluation -- Cutability -- Quality -- Lamb carcass class -- Lamb and mutton grading -- Lamb maturity -- Flank streaking, feathering -- U.S.D.A. quality grades -- U.S.D.A. yield grades -- Veal and calf grading -- Written reasons.…”
[Rev. ed.].
Format: Book
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39
50 foods : the essentials of good taste with notes on wine
New York : The Penguin Press, 2013Table of Contents: “…Anchovies -- Apples -- Artichokes -- Asparagus -- The baguette: long, narrow bread -- Beef and veal -- Boletes -- Butter -- Cabbage -- Camembert and other cow's-milk cheeses that turn creamy from the outside in -- Cantaloupe -- Caviar -- Chestnuts -- Chicken -- Chocolate, dark -- Cod -- Corn -- The "country" loaf: big bread -- Crab, blue -- Cream -- Eggs -- Figs -- Goat's milk cheeses, small and often luscious -- Goose -- Green beans -- Greens, strong and sometimes bitter -- Gruyère and other big mountain cheeses -- Ham and bacon -- Honey -- Lamb and mutton -- Lemons -- Lettuce -- Munster and other stinky cheeses -- Olive oil -- Oysters, raw -- Parmigiano-reggiano and other grating cheeses -- Pasta -- Pears -- Plums -- Pork and wild boar -- Potatoes -- Rice -- Roquefort and other blue cheeses -- Rye bread -- Salmon -- Strawberries -- Sweetbreads -- Truffles, white and black -- Vinegar -- Walnuts.…”
Format: Book
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40
Low-cost cooking for one or two
1959Table of Contents: “…-- Meat balls the easy way -- Don't pass up a stew -- Put pork high on your list -- Then there's veal, lamb, or mutton -- Learn to like liver -- Variety means economy when you cook chicken -- Boiled beef--always good with cabbage -- Hot dogs deluxe -- There's real food value in fish -- Gravies are easier than you think -- Chili con carne--tasty, economical -- Beans make the best soup -- Bake bread for pleasure not price -- About biscuits and crust -- Cookies are no luxury -- Everybody needs dessert -- You can't fool your stomach.…”
First edition.
Format: Book