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Home > Private Collections > Cookit > History Cookbook > Edwardian & WW1 > Food & Drink > Preparation & Cooking > Rabbit Terrine > Sausage meat.
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Sausage meat. - Pork sausage meat. Sausage meat uses cheaper cuts of meat and was a good way of inexpensively increasing the amount of meat in a dish.
Sausage meat.
Pork sausage meat. Sausage meat uses cheaper cuts of meat and was a good way of inexpensively increasing the amount of meat in a dish.

Added:

5th May 2009
by
Diane Earl

Unique Id: 654505

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Subjects: History
Key Stages: KS2, KS3, KS4, KS4+
Learning Groups: Teachers, Parents, Pupils, Others
Keywords: sausage meat cheaper Edwardian terrine

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