Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

Name: Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
Author: Cross, H. Russell

Cross, H. Russell · 1985

UNITED STATES DEPARTMENT OF AGRICULTURE FARMERS’ BULLETIN NUMBER 2264 PREPARED BY AGRICULTURAL RESEARCH SERVICE Selection and care of animal before slaughter 3 Preparing for slaughter 4 Slaughter 6 Chilling the carcass 21 Cutting 22 Freezing and frozen storage 38 Meat cookery 38 Preserving lamb pelts 40…

Read free — original

Or read it translated: 日本語 · 中文 · हिन्दी · Español · العربية · Français · বাংলা · Português · Русский · Bahasa Indonesia · اردو · Deutsch · Kiswahili · 한국어

Lindy Books — 63,242 public-domain books that survived, free forever. No ads, no accounts, no tracking. Browse the library