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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
TAILS
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv
(French QUEUES) are the tails of different animals. Includes not only the "traditional" idea of tails but birds as well.
IMAGES
FREQUENTLY ASKED QUESTIONS
REFERENCES/RESOURCES
Compiled for Food Resource
http://food.oregonstate.edu
