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Newspaper
San Antonio Light
Location
San Antonio, Texas, United States of America
Date
Jul 26, 1929
Page
22
A vintage guide explains lamb cuts by names and cooking methods. It notes Tank or breast, loin near the shoulder called sad die in England, brisket, chuck with ribs to shoulder end, forelight for roasting, and uses for broiling stewing sauces and broths with shoulder neck shanks and shin parts.
Instructions describe freezing ice cream with plain salt and crushed ice using a brine that must not be poured off, then repacking with salt and ice. Also detailed steps for a pot roast with beef carrots turnips celery onions and a two-stage boil, finishing with a thickened gravy. Mentions consulting a “Business Opportunity” column for independent work ideas.
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