wheels wrote:I have the 1938 reprint Tom - If there's anything in particular you want.
Thanks for the offer! Nothing in particular. Everything in general. I enjoy adapting old recipes to the modern kitchen, altering them as little as possible, while improving on things like cure content. Part of my interest is in pies, at the moment. I'm curious about variations on the basic sausages, and pies. I recall Parson Snows mentioning that there are over 400 distinct sausages in the UK, and I want to move beyond Oxford, Cumberland, and Lincolnshire. Sampling some of Robert's pies has gotten me curious about the various small goods pie traditions, wondering about old-school regional variants on pies, sausages, sausage rolls, and other traditions of the meat shops.