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Cowboy Cookery
Not available online
TitleCowboy Cookery
Extended TitleIts Pillars: Flour, Beef, Bacon, Beans, Coffee, Syrup and Dried Fruit
AbstractArticle provides an in-depth examination of the food, meals, and cooking techniques commonly used to feed a traditional cowboy outfit. In the case of cattle drives and round-ups, meals were prepared for the cowhands by a cook who ran the chuck wagon and was also responsible for setting up the campsite. The cook was considered so vital to an outfit that he generally commanded wages equal or greater than top hands. The author describes how various food items were stored and prepared in a cowboy camp.
AuthorE .E. Dale
DateJanuary 1, 1946
SourceAmerican Hereford Journal
LocationMVSC Q 636.222 A512
Page36-42, 46-49, 52, 54, 58
Chuck wagons
Item TypeMagazine Article
Access This ItemThis document is not available online. You may come to the Missouri Valley Room to view it or request a photocopy from the Library's Document Delivery service. https://www.kclibrary.org/services/copy-requests
CONTENTdm number40767
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