Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Purchasing Mutton or Lamb

Roasting-hind-quarter, leg, loin, breast.

Broiling-chops from loin, or breast, steaks from leg. Boiling-leg.

Stewing-chops from fore-quarter, the neck or leg.

Soup-shoulder, neck, leg.

Broth-neck.

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