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Notice: Due to ongoing construction, 4 East is currently closed to the public. To obtain items located on 4 East, please place an online request for the item to be paged for you using the ‘Place Request’ button in the catalog. Please visit our Circulation FAQ page for assistance in using our catalog.
How To Carve: A Brief Manual Of The Proper Methods Of Carving Meats And Poultry
- msuspcsbs_swie_swiftcompa8
- How To Carve: A Brief Manual Of The Proper Methods Of Carving Meats And Poultry. The Alan and Shirley Brocker Sliker Collection, MSS 314, Special Collections, Michigan State University Libraries. Available at https://lib.msu.edu/sliker/object/5195
- This item is under copyright.
- The front cover is light green with white frames with a drawing in the center of a ham on a platter with a knife and fork. There is a bowl of fruit above it. The back cover is light green with white frames and a drawing in the center of Swift's packaged ham, Silverleaf Lard, and bacon. It reads, "It is not necessary to parboil Swift's Premium Ham."