R.C. Hammett & W.H. Nevell's Professional Butcher's Handbook: Essential Guide to Meat Cutting, Processing & Butchery Techniques - Perfect for Butcher Shops, Culinary Schools & Meat Processing Professionals

Ed. & revised by Frank Gerrard. Illus. from photographs & drawings. Gilt-lettered blue cloth. London: Meat Trades' Journal Co., 1949.

A deep dive into professional butchery, along with advice and instructions on running a butcher shop. Images are of modern-day equipment, both back and front of the house, as well as a frontispiece depicting historic and "new" Smithfield Market in London. Old tape marks to front pastedown, otherwise near fine and bright. Charming inscription to front free endpaper.

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