Use trimmings of fat and lean portions of pork, taking
care to have twice as much lean as fat. After trimming and
cutting, weigh the pork and add ^4 its weight of lean beef.
Chop or grind fine and then season with 2i/^ lbs salt and 10
ozs ground pepper for each 100 lbs ground meat✪ Bologna Sausage III. A little sage
or thyme may also/ be added, if liked. Mix thoroughly and
let stand in a cool place about 24 hours, after which fill into
casings and fry down in hot lard. Put into crocks and cover
with hot lard, and store in a cool place. — [Mrs. E. S., 111.
Bologna Sausage IV
Add 1 lb fat pork or fat bacon to each 10 lbs lean beef,
and grind fine. Season with 1 oz black pepper, l^ oz fine
salt, and a little ground coriander seed✪ Bologna Sausage IV to each 6 lbs meat.
Stuff in beef casings, making 1 foot long for the large cas-
ings, or 15 inches for the small ones, tying the small ones
together and letting the large ones hang straight. Smoke
12 hours, then boll until they float on the water. Lay on
clean hay in the sun until dry, and then hang away in a cool
place. — [Farmer's Wife, Col.
304 FARM AND HOME COOK BOOK
To Prepare Casings for Sausage
Select the best of the beef casings, empty and wash them
thoroughly, then throw them into a strong brine and let them
soak several hours, after which rinse them thoroughly in
fresh water, turn them, lay them on a smooth board and
scrape them clean with the back of a knife. Rinse and soak
in salt water again, then give them another scraping and
wash again, and do not rest satisfied until you are positive
they are perfectly clean. After they have been thus treated,
put them in salt water, changing water frequently, until you
are ready to use the casings. I think that sausages packed
into these casings with a sausage stuffer are much better than
sausages packed in muslin bags. — [E. S., 111.
Scrapple I
Cook until tender, hogs' livers, hearts, and scraps of lean
meat. Salt to taste, and when done, remove the meat, boil
the liquid a little longer, and then thicken with cornmeal
until it is a thin mush. Let this cook well, and then add the
meat, minced fine, and salt, pepper and sage to taste.✪ Scrapple I Pour
into pans to cool, and when wanted, slice and fry until brown
on both sides. — [Mrs. P. L., Iowa.
Scrapple II
Clean and cut up one hog's head and remove all skin and
larger bones. Let soak in salt water over night, and next
morning wash again and put over the fire in cold water enough
to cover. Cook slowly until the bones separate from the meat,
then drain, pick out all the bones and hard gristle, and chop
or grind the meat fine. Strain the liquor and return it with
the ground meat to the kettle, season with salt and pepper
to taste, and when it begins to boil, stir in, slowly, enough
cornmeal to thicken, adding some white flour to make it
hold together.✪ Scrapple II Stir constantly until done, then spread out in
pans, and when cold cut in slices and fry brown on both sides.
By running melted lard over it, it can be kept a long while.
— [Mrs. F. G. F.. O.
Mince Meat, Canned
I always make mince meat during the butchering season.
To 8 lbs meat, (either pork or beef, or both mixed) boiled and
chopped fine, add 6 lbs cleaned currants, 6 lbs seedless raisins^
4 lbs suet, 2 lbs citron, 20 lbs raw apples, all chopped fine,
12 lbs sugar, 2 gals boiled cider, 12 tablesp cinnamon, 8
✪ Mince Meat, Canned
Page 209 · 6 recipe records on this page
Presented as published in 1907. 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
Use trimmings of fat and lean portions of pork, taking care to have twice as much lean as fat. After trimming and cutting, weigh the pork and add ^4 its weight of lean beef. Chop or grind fine and then season with 2i/^ lbs salt and 10 ozs ground pepper for each 100 lbs ground meat. A little sage or thyme may also be added, if liked. Mix thoroughly and let stand in a cool place about 24 hours, after which fill into casings and fry down in hot lard. Put into crocks and cover with hot lard, and store in a cool place. — [Mrs. E. S., 111.
Bologna Sausage IV
Add 1 lb fat pork or fat bacon to each 10 lbs lean beef, and grind fine. Season with 1 oz black pepper, l^ oz fine salt, and a little ground coriander seed to each 6 lbs meat. Stuff in beef casings, making 1 foot long for the large casings, or 15 inches for the small ones, tying the small ones together and letting the large ones hang straight. Smoke 12 hours, then boil until they float on the water. Lay on clean hay in the sun until dry, and then hang away in a cool place. — [Farmer's Wife, Col.
To Prepare Casings for Sausage
Select the best of the beef casings, empty and wash them thoroughly, then throw them into a strong brine and let them soak several hours, after which rinse them thoroughly in fresh water, turn them, lay them on a smooth board and scrape them clean with the back of a knife. Rinse and soak in salt water again, then give them another scraping and wash again, and do not rest satisfied until you are positive they are perfectly clean. After they have been thus treated, put them in salt water, changing water frequently, until you are ready to use the casings. I think that sausages packed into these casings with a sausage stuffer are much better than sausages packed in muslin bags. — [E. S., 111.
Scrapple I
Cook until tender, hogs' livers, hearts, and scraps of lean meat. Salt to taste, and when done, remove the meat, boil the liquid a little longer, and then thicken with cornmeal until it is a thin mush. Let this cook well, and then add the meat, minced fine, and salt, pepper and sage to taste. Pour into pans to cool, and when wanted, slice and fry until brown on both sides. — [Mrs. P. L., Iowa.
Scrapple II
Clean and cut up one hog's head and remove all skin and larger bones. Let soak in salt water over night, and next morning wash again and put over the fire in cold water enough to cover. Cook slowly until the bones separate from the meat, then drain, pick out all the bones and hard gristle, and chop or grind the meat fine. Strain the liquor and return it with the ground meat to the kettle, season with salt and pepper to taste, and when it begins to boil, stir in, slowly, enough cornmeal to thicken, adding some white flour to make it hold together. Stir constantly until done, then spread out in pans, and when cold cut in slices and fry brown on both sides. By running melted lard over it, it can be kept a long while. — [Mrs. F. G. F.. O.
Mince Meat, Canned
I always make mince meat during the butchering season. To 8 lbs meat, (either pork or beef, or both mixed) boiled and chopped fine, add 6 lbs cleaned currants, 6 lbs seedless raisins, 4 lbs suet, 2 lbs citron, 20 lbs raw apples, all chopped fine, 12 lbs sugar, 2 gals boiled cider, 12 tablesp cinnamon, 8
Records on this page
Liver Sausage IBologna Sausage IIIBologna Sausage IVScrapple IScrapple IIMince Meat, Canned