Meat Cook Book
Meredith Press, 1965 - Cookery (Meat) - 160 pages
Over 400 recipes for cooking cuts of pork, beef, fish, lamb, and veal, as well as instructions on meat salads. Includes time-tables for broiling and cooking various cuts. Many color photos.
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Buying and storing meat
Pork lavorrieh full of vitamins
Lamb puts Spring in your meals all year round
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1-pound 15 minutes 30 minutes 8-ounce American cheese bacon Bake in moderate baking dish barbecue bay leaf beaten egg boiling bouillon cube Braise bread crumbs Broil brown sugar butter or margarine casserole catsup celery chicken chilled clove garlic Combine cornstarch Cover cubes cup chopped onion cup diced cup milk cup water drained ﬁnely chopped ﬁsh ﬂaked ﬂavor garlic gravy green pepper hot fat inches from heat ingredients lamb lemon juice low heat mayonnaise melted butter minced mixture moderate oven 350 monosodium glutamate mushrooms oregano package pan-fry paprika Parmesan cheese parsley Place platter potatoes prepared mustard recipe ribs rice roll salad oil salt and pepper salt Dash pepper servings shrimp simmer skewers skillet slow oven 325 soup sour cream soy sauce spoon Sprinkle steak stew Tabasco sauce tablespoons tablespoons butter tablespoons chopped teaspoon pepper teaspoon salt Dash tender toasted tomato sauce veal vinegar Worcestershire sauce