Warne's model cookery and housekeeping book : containing complete instructions in household management / compiled and edited by Mary Jewry.
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The image contains the following text:

HOW TO MARKET. We advise our lady housekeepers to market for themselves ; but as some skill is required in a purchaser (if this duty is to be performed to advantage), we will endeavour to give directions by which inexperienced housewives may be enabled to select good articles. First in the list comes butcher’s meat; of which beef is considered the best by the generality of English people. An ox should be kept five or six years before it is killed ; it is then in its prime. Ox-beef is the best. It is a fine grained meat; the lean of a A C.\LF is cut into the following joints ;— 1. I.oin, best end. 2. Loin, chump end, 3. Fillet. 4. Hind knuckle. 5. Fore knuckle. 6. Neck, best end. 8. Blade bone. 9. Breast, best end. 10. Breast, brisket end,
Publication/creation
London : Frederick Warne, [1871?]
Physical description
4 unnumbered pages, 156 pages, 2 unnumbered leaves of plates ; 19 cm
Contributors
Jewry, Mary
University of Leeds. Library
Notes
Abridged version
Type/technique
Electronic books
Subjects
Cooking
Attribution and usage
This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
This work has been identified as being free of known restrictions under copyright law, including all related and neighbouring rights and is being made available under the Creative Commons, Public Domain Mark.

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