Middle class cookery book / compiled and edited for the Manchester School of Domestic Economy and Cookery.
- Date:
- 1912
Licence: In copyright
Credit: Middle class cookery book / compiled and edited for the Manchester School of Domestic Economy and Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
46/236 page 32
![5. The neclc, scrag end, soup, stews. 6. The head, boiled, made into soup. 7. The breast, stewed. 8. The shoulder, generally baked, sometimes roasted. [Two loins make a saddle.] Explanation of Scotch mode of cutting up a sheep 1. Oigot, leg, or haunch, roasted or boiled.](https://iiif.wellcomecollection.org/image/b21524440_0046.jp2/full/800%2C/0/default.jpg)
