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Ways to cook rabbit


Author:
Swickard, Mary T. (Mary Traeblood) and Harkin, Alice M. (Alice Gertrude Mildren)
Source:
USDA
Year:
0000
Subject:
Cooking (Rabbit meat) and Cooking (Meat)
Format:
15 p. ; 22 x 10 cm.
Language:
English
Publisher:
U.S. Dept. of Agriculture
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/CAT87213396