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Finney, Thomas B. Handy Guide: For The Use Of Pork Butchers, Butchers, Bacon Curers, Sausage And Brawn Manufacturers, Provision Merchants, Etc. (1923 ed.)

A reprint of the 1923 edition of this book became available about 8 months ago, and is available for order through major booksellers. Price is running around 17 USD, and 16 GBP.

I have the 1938 reprint Tom - If there's anything in particular you want.

Phil

wheels wrote:I have the 1938 reprint Tom - If there's anything in particular you want.

Phil

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.

Late night searching led me to type in Handy Guide for Pork Butchers by Thomas B Finney and the third hit came up as this tread one it seems that I have missed.

mine dates back to 1915 Third Edition funny thing is that I just looked (yet again ) in the front cover and there is a photo of Thomas B Finney, what is more crazy is that I had never noticed that he has singed the book

Hi Phil,
I am new to the board but have been reading it for a while. I noticed elsewhere on the board(in the haslet thread) that the 1938 version had a recipe for haslet in it, would you mind posting it please.
Hopefully this post is still ok in this thread as it seems to be an old one.

Many thanks
Neil(Yorkshireman in New York)...just starting to make my own sausages too; my first attempt at Lincolnshires were fabulous!

Copy emailed.

Phil

Thanks again Phil

HI Phil.

Can you please copy me on the Haslet recipe too.

Thanks
John

Recipe is:

Lean Pork 10lb
PAB (rusk) 2lb (Soaked)
sALT 4OZ
Ground White Pepper 2oz
Rubbed Sage ¼oz

Plus unspecified amount of water to rehydrate rusk.He says to make like sausage only not so fine and then to mould into oblong shapes of about 3lb weight.Cover with fat or caul and roast for about ¾ hour.

Not the best recipe IMO. I'd go with the one here: viewtopic.php?f=12&t=1103&p=8819&hilit=lincolnshire+haslet#p8819

Phil