Great sausage recipes and meat curing
By: by Rytek Kutas ; with sketches by Christine Engla Eber
Publisher: Richard S. Kutas Co.
Published: 1976
Place of publication: Buffalo, N.Y
Language: eng
Number of pages: 227
Subjects: Cooking (Sausages); Sausages; Meat; Preservation; Smoked meat; Quantity cooking
Notes: Recipes list ingredients for making two different quantities, 100 lbs and a smaller quantity between 5 and 25 lbs.

From the collection of Julia Child.

Comb binding.