Sausage and Small Goods Production; a practical handbook on the manufacture of sausages and other meat products. Frank Gerrard, M.B.E. F.Inst.M., M.Inst.R, M.R.S.H., Gold Medallist of the Worshipful Company of Butchers, Past President of the Institute of Meat.

Format:

Book

Author/Creator:

Gerrard, Frank.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Sausages.

Meat industry and trade.

Packing-house products.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xv, [1], 245, [1] pages, [13] pages of plates illustrations 23 cm

Edition:

Fifth Edition

Distribution:

London, Division of Morgan-Grampian Books Ltd.,

Place of Publication:

London, Leonard Hill Books, 1969.

Contents:

Introduction

Equipment

Small Trade Equipment

Sausage Ingredients

Fillers

Seasonings and Additives

Sausage Containers

Storage and Preservation

Meat Curing

Costing

Preparation of Sausage

Continental and American Types

Factory Recipes

Cooked Meats

Meat for Canning

Utilization of Waste

Appendix, Simple Quality Control

Legal Regulations Composition of Sausage and Meat Products.

Notes:

"A Leonard Hill Book"

Contains prefaces to first, second, third, fourth and fifth editions.

Marginal headings.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy has stamp "Bush Boake Allen Ltd" with ms. annotation Purchased by C. L. H., London, July 1973 on front pastedown.

OCLC:

8780996