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Braising a less-tender steak : you can turn many another low-cost cut into such braised dishes as casserole and brown stew


Author:
United States and Bureau of Home Economics
Source:
USDA
Year:
1934
Subject:
Braising (Cooking), Cooking (Meat), and Posters
Abstract:
A black and white poster with six pictures showing how to cook a less tender meat.
Format:
1 poster : black and white ; 51 x 72 cm
Language:
English
Publisher:
Bureau of Home Economics, U.S. Department of Agriculture : U.S. Government Printing Office
Series:
Meat cooking chart (United States. Bureau of Home Economics) ; no. 6
Permanent URL:
https://archive.org/details/CAT31305389