Latest cookery techniques and food preparation from the beginning of the 1930s in Mrs Beeton's "All About Cookery" 1930 Edition. Cold Joints: 1. Aitchbone of Beef; 2. Leg of Mutton; 3. Saddle of Mutton; 4. Sirloin of Beef.

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Size: 3099px × 4843px
Location: Great Britain
Photo credit: © De Luan / Alamy / Afripics
License: Licensed
Model Released: No

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