1928 revision of this uncommon promotional pamphlet from the National Live Stock & Meat Board, with color-printed charts of beef, veal, pork, and lamb cuts. The menus offer suggestions for starchy foods, succulent or green vegetables, and sauces or accompaniments to go alongside various meat preparations, since "nearly all meals are built around meat" (p. 2). The pamphlet also includes time charts for cooking different cuts. 8vo. 16 pp.; illus. Not in Brown, Culinary Americana. Publisher's printed paper wrappers; pamphlet creased once vertically, slightly age-toned overall. Bookseller Inventory #
Title: Food combinations: Meat and what to serve ...
Publisher: National Live Stock & Meat Board 
Publication Date: 1928
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