|
Classic
Cook Books
< last page | next page >
page 318
French brandy, pounded pepper, cloves, and salt to suit, and also saltpeter, a
small quantity. Have prepared some cleaned skins of ox bowels and pack the
sausage in them as compactly as possible; then tie them up, but leave a loop for
the sausage to hang to when it is being smoked. When all is filled in thus, rub
the sausages with some fine salt and saltpeter mixed, and put them in a proper
vessel to remain there for 3 days, turning them once a day. Take it up and wipe
on linen cloth; next tie some long sticks around each sausage, and hang them up
to be smoked in cold smoke, which generally takes 3 whole days. Now remove the
sticks and keep the sausages in cold room.
To salt salmon.
To 20 pounds salmon take one ounce saltpeter, 3 ounces sugar and half a gallon
Luneburg salt. Having split the salmon and removed all the fins, cut it up in
pieces of size to suit and rub them with the
< last page | next page >
Classic
Cook Books
|
