|
Classic
Cook Books
< last page | next page >
page 170
way till August; when you want to fry them, rip part of the seam, cut out as
many slices as you want, tie up the bag and hang it up again. If you have a
large quantity, a sausage chopper is a great convenience.
Liver Sausage.
Take four livers, with the lights and hearts; have two heads cleaned, and boil
them with any scraps, or skinny pieces you have; skim the pot; take out the
livers when they are done, and let the heads boil longer; when they are done,
pick out the bones, and chop all together; season with sage, thyme, sweet
marjoram, salt and pepper; put it in pans, and fry it as sausage.
Bologna Sausage.
Chop ten pounds of beef, with two pounds and a half of the fat of fresh pork;
pound one ounce of mace, and one of cloves, and mix in; let it stand a day, then
stuff it in large skins; let them lay in brine ten days, then hang them up to
smoke a few days; they can be put in the same brine with beef or tongues.
Hogs' Head Cheese.
Take off the ears and noses of four heads, and pick out the eyes, and lay them
in salt and water all night; then wash and put them on to boil; take out the
bones carefully, chop and season them well, and pack it in bowls; they will turn
out whole, and may be eaten cold with vinegar, or fried as sausage.
Pigs' Feet.
Pigs' feet should be well cleaned by dipping them in scalding water, and
scraping off the hairs; leave them in weak salt and water two days, changing it
< last page | next page >
Classic
Cook Books
|
