Enter your search into one or more of the boxes below:
You can refine your search by selecting from any of the options below:
Man Food: Recipes from the Iron Trade
Foyalty 45

Man Food: Recipes from the Iron Trade (Paperback)

To Order. Estimated despatch in 3-5 weeks.
Email me when back in stock


This is an unusual historic cookbook of hunting, camping, and grilling recipes - all related to iron and foundry work. Late in 1939 Editor Russell Hunt had a good idea. Why not dress up his foundrymen's magazine with recipes by the ironworkers themselves? Many like him, were avid campers, hunters, and fishermen, or least backyard grill masters and cooks. As his magazine ""Pig Iron Rough Notes"" went all over the country and indeed into several foreign countries, Hunt was sure his readers would respond with enthusiasm. And they did. Over the next twenty years ""Pig Iron Rough Notes"" would sport 64 recipes from the South, Texas, the Midwest, Australia, all with the basic theme of outdoor cooking - and equipment made of iron! These unpretentious and hearty dishes are heavy on barbeque (including three recipes for Brunswick stew, one designed to feed a crew of ten hungry ironworkers) and other grilling, but with unexpected surprises - a recipe for making Chinese-style tea shares space comfortably with a guide to muskrat stew. So pull up a grill, strap some meat to it, and enjoy. Skin, decapitate and remove entrails, being careful not to puncture musk gland. Cut into 2"" pieces. Place in cast iron pot and simmer until tender, allowing 2 cups of water for each cup of meat, adding 1/2 teaspoon salt and a pinch of pepper for each cup of meat. Take another cast iron pot and heat fat (olive oil is best), allowing 1/4 cup fat to each cup of meat. Add to fat one large chopped onion for each cup of meat. When onion is brown, add one can of tomatoes and one green pepper chopped finely. Simmer while muskrat is cooking. When muskrat is tender, pour sauce into muskrat pot. Allow to simmer for 10 minutes for each can of tomatoes added. Serve hot directly from pot. Corn sticks or hushpuppies are very good with this dish. ""Readers who may not have muskrats running around their front yards can easily substitute veal or lean pork with excellent results."" - From the ""Pig Iron Rough Notes"", 1948.

Food & DrinkGeneral cookery & recipesFood & DrinkNational & regional cuisine Publisher: The University of Alabama Press Publication Date: 15/12/2007 ISBN-13: 9780817354510  Details: Type: Paperback Format: Books
Availability: To Order. Estimated despatch in 3-5 weeks.  
Leave Review


Delivery Options

All delivery times quoted are the average, and cannot be guaranteed. These should be added to the availability message time, to determine when the goods will arrive. During checkout we will give you a cumulative estimated date for delivery.

Location 1st Book Each additional book Average Delivery Time
UK Standard Delivery FREE FREE 3-5 Days
UK First Class £4.50 £1.00 1-2 Days
UK Courier £7.00 £1.00 1-2 Days
Western Europe** Courier £17.00 £3.00 2-3 Days
Western Europe** Airmail £5.00 £1.50 4-14 Days
USA / Canada Courier £20.00 £3.00 2-4 Days
USA / Canada Airmail £7.00 £3.00 4-14 Days
Rest of World Courier £22.50 £3.00 3-6 Days
Rest of World Airmail £8.00 £3.00 7-21 Days

** Includes Austria, Belgium, Denmark, France, Germany, Greece, Iceland, Irish Republic, Italy, Luxembourg, Netherlands, Portugal, Spain, Sweden and Switzerland.

Delivery Help & FAQs

Returns Information

If you are not completely satisfied with your purchase*, you may return it to us in its original condition with in 30 days of receiving your delivery or collection notification email for a refund. Except for damaged items or delivery issues the cost of return postage is borne by the buyer. Your statutory rights are not affected.

* For Exclusions and terms on damaged or delivery issues see Returns Help & FAQs

You might also like

Wholefood Baking: Wholesome...
Jude Blereau
The World of Colour According to Per...
Per Benjamin; Helen Pe; Dan Lepp;...
The New Art of Cooking: A Modern ...
Frankie Unsworth
Step-By-Step Delicious: Learn to Cook...
Catrine Kelty
© W&G Foyle Ltd
Foyles uses cookies to help ensure your experience on our site is the best possible. Click here if you’d like to find out more about the types of cookies we use.
Accept and Close