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The Butchers' Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats (Classic Reprint) - Softcover
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Excerpt from The Butchers' Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats
These are the ingredients for so many pounds of meat: To 25 pounds of meat: 3 ounces of pepper, 2 ounces of coriander seed, giof a pound of potato flour, 4 to 5 pounds of water, 1 pounds of fat pork. To 50 pounds of meat: 6 ounces of pepper, 5 ounces of coriander seed, 1} pounds of potato flour. 5 to s poundsof water, 2 pounds of fat pork. To 75 pounds of meat: 9 ounces of pepper, 7 ounces of coriander seed, 1% pounds potato Hour, 10 to 12 pounds water. 211 pounds of fat pork. To 100 pounds of meat: 1 pound of pepper, 8 ounces coriander seed, 2} pounds of potato Hour, 14 to 15 pounds of water, 3 pounds of fat pork. Always put the pork in when the meat is chopped almost fine enough, for the pork doesn't have to be chopped as fine as the other meat. ~you can use most any kind of meat for bologna.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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- PublisherForgotten Books
- Publication date2018
- ISBN 10 1333640323
- ISBN 13 9781333640323
- BindingPaperback
- LanguageEnglish
- Number of pages27
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The Butchers' Manual (Classic Reprint)
Print on DemandSeller: Forgotten Books, London, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: New. Print on Demand. This book is a comprehensive guide to the art of butchery, providing in-depth knowledge about the various techniques and recipes involved in the process. The author, a seasoned butcher with years of experience, shares their expertise on selecting, preparing, and preserving different cuts of meat. The book covers a wide range of topics, from the basics of meat anatomy and handling to advanced techniques like curing and smoking. It includes detailed instructions on preparing various sausages, such as bologna, wiener, and head cheese, as well as a section on curing hams, shoulders, and bacon. Beyond the practical techniques, the book also delves into the historical and cultural significance of butchery, exploring its role in different societies and its evolution over time. The author emphasizes the importance of respecting the animal and utilizing every part to minimize waste. Overall, this book is an invaluable resource for anyone interested in learning the art of butchery, whether as a hobby or as a professional. With its clear instructions, informative content, and focus on sustainability, it provides the knowledge and inspiration to elevate your meat preparation skills to a new level. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9781333640323_0
Quantity: Over 20 available
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The Butchers' Manual Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats Classic Reprint
Seller: PBShop.store US, Wood Dale, IL, U.S.A.
Seller rating 5 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781333640323
Quantity: 15 available
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The Butchers' Manual Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats Classic Reprint
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781333640323
Quantity: 15 available
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The Butchers' Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats (Classic Reprint)
Print on DemandSeller: Revaluation Books, Exeter, United Kingdom
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Paperback. Condition: Brand New. 30 pages. 9.00x6.00x0.07 inches. This item is printed on demand. Seller Inventory # zk1333640323
Quantity: 1 available