99 results
- Ephemera
- Online
Free meal deal : award winning quality : original German sausages : retail, wholesale, mobile catering / The Sausage Man.
Sausage Man (Firm)Date: [2011]- Ephemera
- Online
Superior sausage selection at Tesco : the finest range of premium sausages / Tesco.
Tesco (Firm)Date: 1994- Books
English sausages / Jan Davison.
Davison, JanDate: 2015- Books
Fifty ways of serving sausages / specially compiled and each dish tested by Mrs. D.D. Cottington Taylor, director of Good Housekeeping Institute, London.
Cottington Taylor, D. D.Date: [1930?]- Pictures
- Online
A woman stuffing sausages banters with a man about his not measuring up to the largest size. Engraving after M. van Cleve, ca. 1570.
Cleve, Marten van, 1527-1581?Date: [1570?]Reference: 27994i- Books
Sausage and small goods production : a practical handbook on the manufacture of sausages and other meat products / [Frank Gerrard].
Gerrard, Frank.Date: 1969- Books
Sausage and small goods production : a practical handbook on the manufacture of sausages and other meat products / by Frank Gerrard.
Gerrard, Frank.Date: 1959- Books
Sausage and small goods production : a practical handbook on the manufacture of sausages and other meat products / by Frank Gerrard.
Gerrard, Frank.Date: 1948- Ephemera
- Online
Sweet potato, red onion and sausage frittata : Summer-style Finest pork sausages : £1.09 per serve : high in protein... / Tesco.
Date: 2010- Ephemera
- Online
Real German sausages : guaranteed perfectly pure of the finest materials and free from all sinews and indigestable matter / prepared only by Irvine & Stevenson.
Irvine & Stevenson.Date: [1880?]- Pictures
A fat man eating sausages with his hands from a bowl. Etching by R. Brichet, 1784, after J.F. de Göz.
Goez, Joseph Franz, Freiherr von, 1754-1815.Date: [1784?]Reference: 2958180i- Ephemera
- Online
Have you tried our delicious sausages? : They're good! : All our meats kept in cold storage in hot weather.
Date: [between 1930 and 1939?]- Pictures
- Online
A butcher swinging a string of sausages from a knife rides on the back of a large black boar. Etching, 1774.
Date: Sep 4/ [17]74Reference: 29841i- Ephemera
- Online
C. Shippam Ltd. : Chichester, Sussex : founded 1750 ... : meat & fish pastes, soups, sausages, tongues, invalid specialities.
C. Shippam Ltd.Date: 1949..- Pictures
- Online
A pork-butcher's shop: two butchers are working with knives and cleavers as another makes sausages, a woman has come to buy and is holding some money in her hand. Coloured etching, 18--.
Date: 1800-1899Reference: 31254i- Books
- Online
The farmer's wife; or complete country housewife. Containing full and ample directions for the breeding and management of turkies, Fowls, Geese, Ducks, Pigeons, &c. Instructions for fattening hogs, pickling of Pork, and curing of Bacon. How to make Sausages, Hogs-Puddings, &c. Full Instructions for making Wines from various Kinds of English Fruits, and from Smyrna Raisins. The Method of making Cyder, Perry, Mead, Mum, Cherry-Brandy, &c. Directions respecting the Dairy, containing the best Way of making Butter, and likewise Gloucestershire, Cheshire, Stilton, Sage, and Cream Cheese, &c. How to pickle common English Fruits and Vegetables, with other useful Receipts for the Farmer's Wife and Country House-Keeper. Full Instructions how to brew Beer and Ale, of all the various Kinds made in this Kingdom. Ample Directions respecting the Management of Bees, with an Account of the Use of Honey. To which is added the art of breeding and managing song birds in General: Likewise a Variety of receipts in Cookery, And other Particulars well worthy the Attention of Women of all Ranks residing in the Country.
Date: [1780?]- Books
- Online
The farmer's wife; or the complete country housewife. Containing full and ample directions for the breeding and management of turkies, Fowls, Geese, Ducks, Pigeons, &c. Instructions for fattening hogs, pickling of Pork, and curing of Bacon. How to make Sausages, Hogs-Puddings, &c. Full Instructions for making Wines from various Kinds of English Fruits, and from Smyrna Raisins. The Method of making Cyder, Perry, Mead, Mum, Cherry-Brandy, &c. Directions respecting the Dairy, containing the best Way of making Butter, and likewise Gloucestershire, Cheshire, Stilton, Sage, and Cream Cheese. How to pickle common English Fruits and Vegetables, with other useful Receipts for the Country House-Keeper. Full Instructions how to brew Beer and Ale, of all the various Kinds made in this Kingdom. Ample Directions respecting the Management of Bees, with an Account of the Use of Honey. To which is added the art of breeding and managing song birds: Likewise a Variety of Receipts in Cookery, And other Particulars, well worthy the Attention of Women of all Ranks residing in the Country.
Date: [1780?]- Books
- Online
The english art of cookery, according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of Thirtyeight Chapters. Containing Proper Directions for Marketing, and Trussing of Poultry. The making Soups and Broths. Dressing all sorts of Fish. Sauces for every Occasion. Boiling and Roasting. Baking, Broiling, and Frying. Stews and Hashes. Made Dishes of every sort. Ragous and Fricasees. Directions for dressing all sorts of Roots and Vegetables. All Sorts of Aumlets and Eggs. Puddings, Pies, Tarts, &c. Pancakes and Fritters. Cheese-Cakes and Custards. Blanc'mange, Jellies, and Syllabubs, Directions for the Sick. Directions for Seafaring Men. Preserving, Syrups, and Conserves. Drying and Candying. All sorts of Cakes. Hogs Puddings, Sausages, &c. Potting, and little cold Dishes. The art of Carving. Collaring, Salting, and Sousing. Pickling. To keep Garden Vegetables, &c. A Catalogue of Things in Season. Made wines and Cordial Waters. Brewing. English and French Bread, &c. With Bills of Fare for every Month in the Year. By Richard Briggs, Many Years Cook at the Globe-Tavern, Fleet-Street, the White-Hart Tavern, Holborn, and now at the Temple Coffee-House, London.
Briggs, Richard.Date: 1798- Books
- Online
The london cook, or the whole art of cookery made easy and familiar. Containing a great number of approved and practical receipts in every branch of cookery. Viz. Chap. I. Of Soups, Broths and Gravy. II. Of Pancakes, Fritters, Possets, Tanseys, &c. III. Of Fish. IV. Of Boiling. V. Of Roasting. VI. Of Made-Dishes. VII. Of Poultry and Game. VIII. Sauces for Poultry and Game. IX. Sauces for Butcher's Meat, &c. X. Of Puddings. XI. Of Pies, Custards, and Tarts, &c. XII. Of Sausages, Hogs-Puddings, &c. XIII. Of Potting and Collaring XIV. Of Pickles. XV. Of Creams, Jellies, &c. XVI. Of Made Wines. By William Gelleroy, Late Cook to her Grace the Dutchess of Argyle. And now to the Right Hon. Sir Samuel Fludger, Bart. Lord Mayor of the City of London. To which is prefixed, a large copper-plate, representing his Majesty's Table, with its proper Removes, as it was served at Guild-Hall, on the 9th of November last, being the Lord Mayor's Day, when His Majesty, and the Royal Family, did the City the Honour to dine with them, and were highly pleased with their Entertainment.
Gelleroy, William.Date: MDCCLXII. [1762]- Ephemera
- Online
For the longest-lasting gentlest relief of all Otrivine the leading nasal decongestant : the longest sausage ever made ...
Date: [approximately 1964]- Books
- Online
The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes. XVI. Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicelli, Catchup, Vinegar, and to keep Artichokes, French beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad-Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By a lady.
Glasse, Hannah, 1708-1770.Date: M,DCC,XLVIII. [1748]- Books
- Online
The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheesecakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Ketchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. By a lady.
Glasse, Hannah, 1708-1770.Date: MDCCXLVII. [1747]- Archives and manuscripts
From H Cooter, sausage manufacturer, Wellington, Nilgiris
Date: Oct 1931Reference: GC/205/B/2/1Part of: McCarrison, Sir Robert (1878-1960)- Books
Ham : the meat for every occasion.
Date: [between 1960 and 1969?]- Books
- Online
The art of cookery, made Plain and Easy; which far exceeds any thing of the kind ever yet published. Containing, I. Of Roasting, Boiling, &c. II. Of Made-Dishes. III. Read this Chapter, and you will find how Expensive a French Cook's Sauce is. IV. To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a great Table; and the rest you have in the Chapter for Lent. V. To dress Fish. VI. Of Soops and Broths. Vii. Of Puddings. Viii. Of Pies. IX. For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time. X. Directions for the Sick. XI. For Captains of Ships. XII. Of Hog's Puddings, Sausages, &c. XIII. To Pot and Make Hams, &c. XIV. Of Pickling. XV. Of Making Cakes, &c. XVI. Of Cheescakes, Creams, Jellies, Whip Syllabubs, &c. XVII. Of Made Wines, Brewing, French Bread, Muffins, &c. XVIII. Jarring Cherries, and Preserves, &c. XIX. To Make Anchovies, Vermicella, Catchup, Vinegar, and to keep Artichokes, French-Beans, &c. XX. Of Distilling. XXI. How to Market, and the Seasons of the Year for Butcher's Meat, Poultry, Fish, Herbs, Roots, &c. and Fruit. XXII. A certain Cure for the Bite of a Mad Dog. By Dr. Mead. XXIII. A Receipt to keep clear from Buggs. By H. Glasse.
Glasse, Hannah, 1708-1770.Date: [1748]