This advertisement will appear in Late November Religious Weeklies, 1947 Getting the most from the meat ration Here are some suggestions for making the most of the meat ration— recipes to make meat go further, and a method of roasting the cheaper cuts so that you will vote them as tender and tasty as the more expensive ones. Remember, the cheaper joints are just as nourishing as others, and they give you more for your ration. SLOW ROASTING This gives a tender juicy "joint" with top side, middle ribs or brisket of beef, with neck or breast of lamb or veal, or spare ribs of pork.
- Collection ID
- HATOM
- Document Reference
- HATOM/9/257
- Document Types
- Ephemera
- File Reference
- HATOM/9
- Identifier
- 10.1080/wtss.hatom.000009.257
- Keywords
- Apples Beef Bread Celery Cereals Domestic Equipment Eggs Fats Flour Fruit Meals Meat Mutton Nutrition Onions Pork Potatoes Rationing Recipes Vegetables
- Language
- English
- Note
- Advert located on right-hand side of page.
- Pages
- 1
- Published in
- United Kingdom
- Themes
- Domestic Life Rationing Supply Eating Cooking Licensing Price Control
