Cooking cured pork

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Cooking cured pork

by Lucy M. Alexander

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First published: 1931 1 language

Subjects

Cooking (Pork)

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More by Lucy M. Alexander

Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting

Shrinkage and cooking time of rib roasts...

Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade, ripening period, and cooking method

Shrinkage and heat penetration during th...

Lamb as you like it

Lamb as you like it

Eggs at any meal

Eggs at any meal

Cooking beef according to the cut

Cooking beef according to the cut

Eggs at any meal

Eggs at any meal

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