Classic 50s - 60s meat cookbook put out by the CutCo knife people. It has some of those nifty 50s recipes like barbecued beef liver, sweetbreads, veal chop suey, (there's a whole section on "variety meats" - aka organ meat) as well as some nice takes on classics like beef stew, chicken & dumplings, baked stuffed pork chops, roast duck. It also has an interesting section on the details of different meat cuts as well as one on general meat cooking information - broiling vs. roasting. There's even a list of suggested side dishes for different meats, and of course, from the CutCo folks, a section on different knives and what they're for - chef's knife vs. butcher knife. This book has almost no photos, and there is the occasional obtuse ingredient - "thick, bottled condiment sauce." It is a fun blast from the past, with some still-relevant information as well.