This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on the subject of catering. The titles in this range include "Organizing the Catering Services" "A Caterer's Guide to Sweets" "Transport Catering" and many more. This particular instalment, "Meat and its Preparation" contains information on beef, veal, pork and much more. It is intended to illustrate the main aspects of meat preparation and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.