The rabbit cook book : 115 recipes from soup to nuts : cooking, salting, serving, canning : treatise on value of rabbit meat, most nutritious of domesticated meat, 1919 / by C.A. Kalbfleisch.
| Uniform Title: | Food and drink in history.
|
|---|---|
| Main Author: | |
| Corporate Authors: | |
| Language: | English |
| Published: |
Springfield Gardens, Long Island, N.Y. :
C.A. Kalbfleisch,
[1919]
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| Series: | Food and drink in history.
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| Subjects: | |
| Online Access: | |
| Physical Description: | 1 online resource (1 volume (64 pages)) : illustrations (black and white). |
| Format: | Electronic eBook |
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