[Sca-cooks] period smoke houses?

[Olwen the Odd]

>To Make Sausages. When you have killed your pig, take some chops, first 
>from the part they call the filet, and then take some chops from the other 
>side and some of the best fat, as much of the one as of the other, enough 
>to make as many sausages as you need; and have it finely chopped and ground 
>by a pastry-cook. Then grind fennel and a little fine salt, and then take 
>your ground fennel, and mix thoroughly with a quart of powdered spices; 
>then mix your meat, your spices and your fennel thoroughly together, and 
>then fill the guts, that is to say, the small gut. (And know that the guts 
>of an old porker are better for this purpose than those of a young pig, 
>because they are larger.) And after this, smoke them for four days or more, 
>and when you want to eat them, put them in hot water and bring just to 
>boiling, and then put on the grill.
>------
>Elizabeth of Dendermonde/Betty Cook

I find it interesting that this recipt call specifically for the pastry cook 
to do the chopping and grinding.  Anyone care to explain?
Olwen, a little dense today

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