[Sca-cooks] meet your meat

[johnna holloway]

There are some woodcuts from the various cookbooks that show cuts.
Some of my facsimile Italian ones have these.

Also see Of Butchers and Breeds. London Archaeological Studies No. 5.

and

Hugh Alley's Caveat. The Markets of London. 1598.

Bibliographies in both would be quite useful.

Johnnae llyn Lewis

iasmin at comcast.net wrote:
I'd like to teach a class on meat identification
> Anyone have suggestions?
> > Iasmin