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Annette C. Hodesh having her butcher lard a cut of beef for her French dish, Boeuf a la Mode, March 1962

Annette C. Hodesh having her butcher lard a cut of beef for her French dish, Boeuf a la Mode, March 1962 image
Published In
Ann Arbor News, March 2, 1962
Caption
Mrs. Robert M. Hodesh of 1231 Baldwin St. is having her butcher lard a very lean cut of beef before making her French dish, Boeuf a la Mode. Larding the meat means inserting strips of fat into the body of the meat to prevent drying during cooking.

Year
1962
Month
March
Rights Held By
Donated by the Ann Arbor News. © The Ann Arbor News.
Copyright
Copyright Protected