The Butchers’ Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats (Classic Reprint) - Couverture souple
Synopsis
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 it will take 4 ounces of salt, 4 ounces of fine saltpetre, 3 ounces of pepper, 2 ounces of coriander seed, 12 ounces of potato flour. From 3 to 4 pounds of 'ater, H, pounds of fat. Pork. To 50 pounds of meat: 8 ounces of salt, 6 ounces of pepper, 4lounces coriander seed, 8 ounces tine salt petre, 11 pounds of potato flour. 6 to 8 pounds water. Pounds of fat pork. To 75 pounds of meat: 12 ounces of salt-petre. 14 ounces salt, 9 ounces pepper. 7 ounces coriander seed, 1; pounds of potato flour, ML to 12' pounds of water, 23 pounds fat pork. To 100 pounds of meat: 11; pounds of saltpetre, 13 pounds of salt, 10 ounces of coriander seed. Pounds of potato llour, 15 to 16 pounds of water, 3 pounds of fat pork. Always put the pork in when the meat is chopped about tine enough, for the pork doesn't have to be (dumped as line as the other meat. You can use most any kind of meat for bologna.
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The Butchers' Manual (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
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Paperback. Etat : 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. N° de réf. du vendeur 9781333640323_0
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The Butchers' Manual Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats Classic Reprint
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333640323
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The Butchers' Manual Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats Classic Reprint
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333640323
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The Butchers' Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats (Classic Reprint)
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Paperback. Etat : Brand New. 30 pages. 9.00x6.00x0.07 inches. This item is printed on demand. N° de réf. du vendeur zk1333640323
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