To one head add one heart, one-half li\er and one
tongue ; first clean the head very nicely, then put it in a
brine for twenty-four hours ; then boil it until it is very
soft, pick out the bones and chop very fine ; then add salt✪ Roast Pig,
pepper, four small onions and a little sage, if you wish ;
mix it very thoroughly and put it in a colander and set it
over a kettle of hot water over night ; in the morning put
in the press and press it as cheese.
SOUSE.
When the pig's feet and ears are well cleaned and
scraped, put in cold water, and over the fire to boil ; when
tender, put them in a jar ; prepare a pickle of half a gal-
lon of cider vinegar, whole black pepper, mace and cloves✪ Souse ;
boil up with the vinegar, and then pour over the pig's feet.
Let them stand for two or three days, when they will be
ready for use.
OXFOED SAUSAGE.
M. A. Sadler, Aurora.
Take one pound of young pork, fat and lean, without
skin or gristle ; one pound of lean veal ; one pound of
beef suet chopped very fine together. Put in half a pound
of bread crumbs, six sage leaves, a teaspoon of pepper
116
THE HOME COOK BOOK.
and two of salt✪ Oxford Sausage, some thyme, marjoram and savory shred
fine ; mix well together.
SAUSAGES.
Mrs. C. Bradley, and others.
Six pounds of lean fresh pork, three pounds of fat pork,
twelve teaspoons of sage, and six teaspoons of pepper, six
teaspoons of salt, (and two of cloves, and one nutmeg✪ Sausages, if
you prefer,) grind or chop very fine ; mix these ingredi-
ents thoroughly, and pack in a jar, and pour hot lard over
the top.
HAM SANDWICHES.
Mrs. W. Butterfield.
Take some boiled ham and chop it very fine, mix it
with a dressing composed of one dessert spoon of mustard,
two of oil, one raw egg beaten very light, a little salt and
pepper✪ Ham Sandwiches; cut and spread the bread very thin.
HAM SANDWICHES.
Mrs. W. Butterfield.
Chop fine some cold boiled ham, a little fat with the
lean ; add tongue and chicken also chopped fine ; make a
dressing of one-half a pound of butter, three tablespoons
of salad oil, three of mustard, the yolk of one egg, and a
little salt ; mix well together and spread over the meat
smoothly on thin slices of bread. Very nice.
TRAVELING LUNCH.
Mrs. J. L. B.
Chop sardines, ham and a few pickles quite fine ; mix
VALUABLE RECIPES.
117
with mustard, pepper, catsup, salt and vinegar✪ Traveling Lunch ; spread
between bread nicely buttered. This is to be cut cross-
wise, like jelly cake.
BOILED HAM.
Mrs. C. Waggoner, Toledo.
Take a ham weighing about eight or ten pounds ; soak
it for twelve or twenty-four hours in cold water ; then
cover it with boiling water, add one pint of vinegar, two
or three bay-leaves, a little bunch of thyme and parsley
(the dried and sifted will do, or even the seeds of parsley
may be used, if the fresh cannot be procured) ; boil very
slowly two hours and a half, take it out, skim it, remove
all the fat, except a layer half an inch thick ; cut off with
a sharp knife all the black-looking outside ; put the ham
into your dripping pan, fat side uppermost, grate bread
crust over it and sprinkle a teaspoon of powdered sugar
over it ; put it in the oven for half an hour, until it is a
beautiful brown.
Page 49 · 8 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To one head add one heart, one-half liver and one tongue ; first clean the head very nicely, then put it in a brine for twenty-four hours ; then boil it until it is very soft, pick out the bones and chop very fine ; then add salt, pepper, four small onions and a little sage, if you wish ; mix it very thoroughly and put it in a colander and set it over a kettle of hot water over night ; in the morning put in the press and press it as cheese.
SOUSE.
When the pig's feet and ears are well cleaned and scraped, put in cold water, and over the fire to boil ; when tender, put them in a jar ; prepare a pickle of half a gallon of cider vinegar, whole black pepper, mace and cloves ; boil up with the vinegar, and then pour over the pig's feet. Let them stand for two or three days, when they will be ready for use.
OXFORD SAUSAGE.
M. A. Sadler, Aurora.
Take one pound of young pork, fat and lean, without skin or gristle ; one pound of lean veal ; one pound of beef suet chopped very fine together. Put in half a pound of bread crumbs, six sage leaves, a teaspoon of pepper
and two of salt, some thyme, marjoram and savory shred fine ; mix well together.
SAUSAGES.
Mrs. C. Bradley, and others. Six pounds of lean fresh pork, three pounds of fat pork, twelve teaspoons of sage, and six teaspoons of pepper, six teaspoons of salt, (and two of cloves, and one nutmeg, if you prefer,) grind or chop very fine ; mix these ingredients thoroughly, and pack in a jar, and pour hot lard over the top.
HAM SANDWICHES.
Mrs. W. Butterfield.
Take some boiled ham and chop it very fine, mix it with a dressing composed of one dessert spoon of mustard, two of oil, one raw egg beaten very light, a little salt and pepper; cut and spread the bread very thin.
HAM SANDWICHES.
Mrs. W. Butterfield.
Chop fine some cold boiled ham, a little fat with the lean ; add tongue and chicken also chopped fine ; make a dressing of one-half a pound of butter, three tablespoons of salad oil, three of mustard, the yolk of one egg, and a little salt ; mix well together and spread over the meat smoothly on thin slices of bread. Very nice.
TRAVELING LUNCH.
Mrs. J. L. B.
Chop sardines, ham and a few pickles quite fine ; mix
with mustard, pepper, catsup, salt and vinegar ; spread between bread nicely buttered. This is to be cut crosswise, like jelly cake.
BOILED HAM.
Mrs. C. Waggoner, Toledo. Take a ham weighing about eight or ten pounds ; soak it for twelve or twenty-four hours in cold water ; then cover it with boiling water, add one pint of vinegar, two or three bay-leaves, a little bunch of thyme and parsley (the dried and sifted will do, or even the seeds of parsley may be used, if the fresh cannot be procured) ; boil very slowly two hours and a half, take it out, skim it, remove all the fat, except a layer half an inch thick ; cut off with a sharp knife all the black-looking outside ; put the ham into your dripping pan, fat side uppermost, grate bread crust over it and sprinkle a teaspoon of powdered sugar over it ; put it in the oven for half an hour, until it is a beautiful brown.
Records on this page
Roast PigHead CheeseSouseOxford SausageSausagesHam SandwichesBoiled HamTraveling Lunch