BOLOGNA SAUSAGES.— Take 3 lbs. lean beef, 3 lbs. lean pork,
2 lbs. fat bacon, 1| lbs. beef suet✪ Bologna Sausages; put the lean meat into a stew=pan
of hot water, and set it over the fire for ^ hour; then cut it small,
each sort by itself; shred the suet, bacon or ham, each by itself.
Season with pepper, thyme, chopped fine, and ground mace; fill ox-
skins with it, tie them in lengths, and put them in a beef
brine for 10 days; then smoke them the same as ham or tongue.
Rub ground ginger or pepper over the outside after they are smoked,
and keep them in a cool, dry place. (To prepare the skins, take
ox intestines, cut them into strips about 6 feet long, wash them
thoroughly in warm water, and then turn them inside out and wash
again; scrape them with a suitable scraper designed for this use,
wash off, and put them into salt water to soak until desired for
use. Be very careful not to tear the skins while working on them.)
A SIMPLE WAY TO SMOKE MEAT.— Take a kerosene or rain
water barrel, and drive nails around the top on which to hang the
meat; fill an iron pan or pail half full of ashes✪ A Simple Way to Smoke Meat, and build a fire
in it; set it in the bottom of the barrel, place a board on top and
cover with a heavy cloth or blanket to keep out the air and con-
fine the smoke. Those without a smoke house can easily do a little
smoking in this way.
CUTTING UP AND CUKING MEATS 175
LARD, TO MAKE — Cut the fat up into pieces about 2 inches
square; fill a vessel holding about 3 gal., with the pieces; put in a
pint of boiled lye✪ Lard, To Make made from oak and hickory ashes, and strained
before using; boil gently over a slow fire until the cracklings have
turned brown; strain and set aside to cool. This will give more,
whiter, and better lard than any other process.
LARD, TO BLEACH. — Apply a mixture of bichromate of
potassa and muriatic acid✪ Lard, To Bleach in minute proportions to the fat.
LARD, TO KEEP SWEET— When rendering (melting) it,
throw into each kettle a handful of slippery elm bark. Add no
salt at any time; the jars in which it is kept must be perfectly
cleaned. This plan will keep it sweet even in the warmest weather.
BEEF FAT — This, if thoroughly cooked in water and the fat
skimmed oiff as it rises, is very nice. It will remain soft, and is pre-
ferred to lard by many, for various uses.
TALLOW, TO CLARIFY.— Dissolve ^ lb. of alum in 1 pint
of water; add 50 lbs. of tallow in a jacket kettle (^. e., a kettle,
set in a larger one, and the intervening space filled with water;
this prevents burning the tallow); boil it f of an hour and skim.
Then add ^ lb. salt dissolved in 1 pint of water; boil and skim.
When well clarified the tallow should be nearly the color of water.
Page 133 · 4 recipe records on this page
Presented as published in 1902. 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
BOLOGNA SAUSAGES.— Take 3 lbs. lean beef, 3 lbs. lean pork, 2 lbs. fat bacon, 1| lbs. beef suet; put the lean meat into a stew=pan of hot water, and set it over the fire for ^ hour; then cut it small, each sort by itself; shred the suet, bacon or ham, each by itself. Season with pepper, thyme, chopped fine, and ground mace; fill ox skins with it, tie them in lengths, and put them in a beef brine for 10 days; then smoke them the same as ham or tongue. Rub ground ginger or pepper over the outside after they are smoked, and keep them in a cool, dry place. (To prepare the skins, take ox intestines, cut them into strips about 6 feet long, wash them thoroughly in warm water, and then turn them inside out and wash again; scrape them with a suitable scraper designed for this use, wash off, and put them into salt water to soak until desired for use. Be very careful not to tear the skins while working on them.)
A SIMPLE WAY TO SMOKE MEAT.— Take a kerosene or rain water barrel, and drive nails around the top on which to hang the meat; fill an iron pan or pail half full of ashes, and build a fire in it; set it in the bottom of the barrel, place a board on top and cover with a heavy cloth or blanket to keep out the air and confine the smoke. Those without a smoke house can easily do a little smoking in this way.
LARD, TO MAKE — Cut the fat up into pieces about 2 inches square; fill a vessel holding about 3 gal., with the pieces; put in a pint of boiled lye made from oak and hickory ashes, and strained before using; boil gently over a slow fire until the cracklings have turned brown; strain and set aside to cool. This will give more, whiter, and better lard than any other process.
LARD, TO BLEACH. — Apply a mixture of bichromate of potassa and muriatic acid in minute proportions to the fat.
LARD, TO KEEP SWEET— When rendering (melting) it, throw into each kettle a handful of slippery elm bark. Add no salt at any time; the jars in which it is kept must be perfectly cleaned. This plan will keep it sweet even in the warmest weather.
BEEF FAT — This, if thoroughly cooked in water and the fat skimmed oiff as it rises, is very nice. It will remain soft, and is preferred to lard by many, for various uses.
TALLOW, TO CLARIFY.— Dissolve ^ lb. of alum in 1 pint of water; add 50 lbs. of tallow in a jacket kettle (^. e., a kettle, set in a larger one, and the intervening space filled with water; this prevents burning the tallow); boil it f of an hour and skim. Then add ^ lb. salt dissolved in 1 pint of water; boil and skim. When well clarified the tallow should be nearly the color of water.
Records on this page
Bologna SausagesA Simple Way to Smoke MeatLard, To MakeLard, To Bleach