Your guide to meat

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…

Cover from a 60s meat industry cookbook

Food groups - From a 60s meat industry cookbook

Cheese! From a 60s meat industry cookbook

Onions! From a 60s meat industry cookbook

Meat! - From a 60s meat industry cookbook

Wiltshire knives ad - From a 60s meat industry cookbook

Golden Circle pineapple ad - From a 60s meat industry cookbook

And one mouth-watering recipe for you, from the “Economising with meat” section: Open wholemeal brain sandwiches. Yum!

Brain sandwich recipe - From a 60s meat industry cookbook

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5 thoughts on “Your guide to meat

  1. 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.

  2. 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?

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