The koshering of meat : a short guide in English, Hebrew & Yiddish for the Jewish housewife

Hardcover, 1959

Status

Available

Call number

RB 641.5 KOS

Collection

Publication

London : Hamakrik Book & Binding Co., c1959

Language

Original language

Hebrew

Local notes

Foreword -- Section 1: Soaking the meat -- 2: Salting the meat -- 3: Rinsing after salting -- 4: Koshering the liver -- 5: Mat left unkoshered -- 6: Miscellaneous.
Published and distributed free of charge in memory of Mr Abraham Grunwald, London, 13th Shevat, 5719.
Donated by Adele Rosalky from the Earle Hoffman Private Library, April 2019.
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