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Parent Issue
Day
1
Month
November
Year
1956
Copyright
Copyright Protected

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.