In Hannah Glasse’s, "The Art of Cookery, Made Plain and Easy," the Hamburgh sausage (1774) should be made with the largest gut you can find. Yum!
Share from 0:00
0:00
/
0:00
Burger Time!
The origin of our favorite greasy bar food
Just some idiot on the internet
Current events and culture around publishing and this thing we call life.
Current events and culture around publishing and this thing we call life.
