1990s-2000s
"A guide to quality Fresh Meats" booklet
Booklet providing "comprehensive information on all methods of cooking for Beef, Lamb and Pork". Includes suggestions on glazes, marinades, stuffings and flavourings; cooking instructions; and recipes (oriental beef stir-fry; rich beef and vegetable casserole; marinated lamb kebabs; Tenderlean lamb...
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- Ref. No: SA/MARK/ADV/3/2/1/15/1/3/10
- Date: [1990s]
- Level: Item
- Extent: 1 item
- Access: Open
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Booklet providing "comprehensive information on all methods of cooking for Beef, Lamb and Pork". Includes suggestions on glazes, marinades, stuffings and flavourings; cooking instructions; and recipes (oriental beef stir-fry; rich beef and vegetable casserole; marinated lamb kebabs; Tenderlean lamb cutlets with sherry sauce; pork with honey, mustard and lime; and creamy pork and tomato casserole). Features the "British Meat" logo.
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