[Sca-cooks] period smoke houses?

[Nicholas Malone]

Its only a  guess but my first impression would be that the pastry baker 
would have finer grinders and thinner slicing devices than a typical 
baker or community butcher.

Olwen the Odd wrote:

>> 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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