Part of the “Early 17th Century Food Series”. “Good quality sausages have evolved less than many other aspects of period food although the artificial skinned standard rusk filled modern supermarket staple is quite distinct from the whole meat sausages which are now making a comeback in good quality butchers and delicatessen. The “Book of” series was largely written with the aim of allowing people to recreate the food of the period.”
Softcover: 12 pages.
Product Dimensions: 21.0 x 15.0 x 0.5 cm