Add 5 pounds of well cooked pork or beef liver and 1 pound
of flour to 8 pounds of well cooked pork from boned hogs' heads
or jowls. Cut the meat into small pieces, mix thoroughly with
flour and put through a food grinder. Spread out and sprinkle
with 6 ounces of fine salt, 2 ounces of finely ground black pepper
and 1 ounce of finely ground sage. Eegrind, adding 1 onion if
the onion flavor is desired✪ Liver Sausage. Stuff the meat into round casings
or hog bungs and cook in boiling water 10 minutes. Cool in ice,
or very cool, water and hang up to dry.
Headcheese
Skin the hogs' heads, remove the brains and eyes and split
the heads down the center of the foreheads and noses. Put the
pieces in a kettle, cover with water and boil gently until the
214 THE FAEM COOK AXD EULE BOOK
meat comes off the bone easily. Then remove the meat, chop it
finely, return it to the kettle and add a part of the liquor in
which it was cooked, and boil 15 minutes. While this is cook-
ing, season to taste with salt and pepper. To 12 pounds of meat
add 14 pound of salt, % pound of pepper and if desired, a trace
of allspice and cloves✪ Headcheese. Put the cooked meat and the liquid that
remains in stoneware jars or crocks, place a weight on top and
cool. When firm, it is ready to be sliced and used.
Lard
Eender the leaf fat, the fat from the sides, trimmings from
hams, shoulders and neck and that from the guts separately.
The same process is used in rendering the three kinds of fat and
if one wishes, the leaf fat and that from the sides, hams, shoul-
ders and neck may be rendered together.
Either run the fat through a food chopper or cut it into 1^2
inch cubes. Cook over a very slow fire, never letting the mixture
reach the boiling point of water. Stir frequently with a wooden
stick. When the cracklings are light brown in color and float on
top, remove them and drain. Save the cracklings to make crack-
ling bread, to feed the chickens or for soap making. Stir the
lard as it cools. When cool enough, strain through muslin
cloths into jars or cans and cover.
Corned Beef
Cut wholesome, fresh beef in pieces about 6 inches square and
place a i/4 inch layer of salt, then a 6 inch layer of meat in an
earthenware jar or a wooden barrel. Eepeat this process until
all the meat is used. Be sure to have a good layer of salt on
top. Weigh the meat before cutting it and allow 8 pounds of
salt to 100 pounds of meat. Let the beef stand overnight in the
salt.
The next morning make a brine by dissolving 3 ounces of salt-
peter, 21/2 ounces of baking soda and 5 pounds of sugar in 4
gallons of boiling water. Pour through muslin and cool. When
thoroughly cooled, pour the brine over the meat and salt and if
the meat is not covered, add sufficient cold water that the meat
BUTCHERING 215
will be submerged. Weight it down with a heavy block of wood.
After 5 days, overhaul the meat and repack, putting the pieces
previously on top in the bottom. ✪ Corned Beef
Page 103 · 3 recipe records on this page
Presented as published in 1923. 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
Add 5 pounds of well cooked pork or beef liver and 1 pound of flour to 8 pounds of well cooked pork from boned hogs' heads or jowls. Cut the meat into small pieces, mix thoroughly with flour and put through a food grinder. Spread out and sprinkle with 6 ounces of fine salt, 2 ounces of finely ground black pepper and 1 ounce of finely ground sage. Regrind, adding 1 onion if the onion flavor is desired. Stuff the meat into round casings or hog bungs and cook in boiling water 10 minutes. Cool in ice, or very cool, water and hang up to dry.
Headcheese
Skin the hogs' heads, remove the brains and eyes and split the heads down the center of the foreheads and noses. Put the pieces in a kettle, cover with water and boil gently until the
meat comes off the bone easily. Then remove the meat, chop it finely, return it to the kettle and add a part of the liquor in which it was cooked, and boil 15 minutes. While this is cooking, season to taste with salt and pepper. To 12 pounds of meat add 14 pound of salt, % pound of pepper and if desired, a trace of allspice and cloves. Put the cooked meat and the liquid that remains in stoneware jars or crocks, place a weight on top and cool. When firm, it is ready to be sliced and used.
Lard
Eender the leaf fat, the fat from the sides, trimmings from hams, shoulders and neck and that from the guts separately. The same process is used in rendering the three kinds of fat and if one wishes, the leaf fat and that from the sides, hams, shoulders and neck may be rendered together.
Either run the fat through a food chopper or cut it into 1^2 inch cubes. Cook over a very slow fire, never letting the mixture reach the boiling point of water. Stir frequently with a wooden stick. When the cracklings are light brown in color and float on top, remove them and drain. Save the cracklings to make crackling bread, to feed the chickens or for soap making. Stir the lard as it cools. When cool enough, strain through muslin cloths into jars or cans and cover.
Corned Beef
Cut wholesome, fresh beef in pieces about 6 inches square and place a i/4 inch layer of salt, then a 6 inch layer of meat in an earthenware jar or a wooden barrel. Eepeat this process until all the meat is used. Be sure to have a good layer of salt on top. Weigh the meat before cutting it and allow 8 pounds of salt to 100 pounds of meat. Let the beef stand overnight in the salt.
The next morning make a brine by dissolving 3 ounces of saltpeter, 21/2 ounces of baking soda and 5 pounds of sugar in 4 gallons of boiling water. Pour through muslin and cool. When thoroughly cooled, pour the brine over the meat and salt and if the meat is not covered, add sufficient cold water that the meat
will be submerged. Weight it down with a heavy block of wood. After 5 days, overhaul the meat and repack, putting the pieces previously on top in the bottom.
Records on this page
Liver SausageHeadcheeseCorned Beef