A Treasury of Meat Recipes, published by the National Live Stock and Meat Board in 1940.  ”A wealth of recipes for beef, veal, pork, lamb, bacon, sausages, ready-to-serve meats, and meat specialties.”

Meat, meat, meat! Who doesn’t like meat?!  Oh, well.. vegans and vegetarians I do suppose.  Anyhow, here is yet another class meat cookbook filled with interesting recipes, cool fonts and illustrations, and interestingly styled food photos.

What can you expect to find in this cookbook?  Well, you can expect the usual classics like: Standing Rib Roast of Beef, Swiss Steak, Roast Fresh Ham, Stuffed Pork Chops, Frankfurters, Roast Leg of Lamb, and other delights.

But… you will also be treated to new and exciting recipes for dishes most have probably never tried (and may never try.)   Why not treat yourself to: Sausage and Lima Beans En Casserole?  Or Bologna stuffed Tomatoes… wait, how about Eggs in Bologna Cups?  And now, as if your mouth isn’t already watering enough… try out these incredible sounding dishes:  Calf Brain Fritters, Brains a’la King, Baked Stuffed Heart, Tongue a’la Maryland, and my all-time favorite… Smoked Tongue–Ginger Snap Sauce!

I’m sure I won’t be able to post these recipes fast enough for most of you, but believe me, I’ll get them on the site soon so everyone can enjoy A Treasury of Meat Recipes!