M+J were clearing out some old cook books, and found this gem. It’s not dated, but it does have a decimal price, so it must be post-February 1966. Perhaps not far after though, judging from the style.
Much of it is in black and white, but here are a few choice colour pages…
And one mouth-watering recipe for you, from the “Economising with meat” section: Open wholemeal brain sandwiches. Yum!
5 replies on “Your guide to meat”
I wonder whatever happened to the Victorian Onion Marketing Board.
Most recipes are timeless. Not sure about the “Sunny island roast”, though. That one never caught on!
I guess the photography and style/presentation of the food is the biggest differences compared to recipe books today.
Good to see variety meats take centre stage, I lament their unpopularity.
The Victorian Onion Marketing Board – didn’t that merge with the Shallot Fancier’s Association?
Was just wondering what to have for dinner….. can’t believe ‘open wholemeal brain sandwiches’ didn’t occur to me!