Smohe-houtet. — This is one of the nicest Birangements for smoking meat
that a model farm can have, as it makes a safe le-
ceptacle for ashes and aleo smokes meat when wast-
ed^ but a good and cheap smoke honse quickly and
easily maae is to di(j a trench about three feet long,
andone h^f tootwide,coverit withbrick, andthen
dirt; at one end of the trench dig a hole about two
feet deep, aod large enough to set an old kettle or
somethineto hold the fire, at the other end of the ■
trench, piace a barrel, (with top heads out), put a
stick across the top, on which to hang the meat;
cover the barrel with old carpet, or anything to
hold the smoke in. Or take an old hogshead, atop
up all the crevices, and fix a place to put a cross-
Btick near the bottom, to hang the articles to bo
smoked on. Next, in the side, cut a hole near the
top, to introduce an iron pan filled with sawdust
and small pieces of green wood. Havingturned the
tub upside down, han^ the articles upon the crosa-
stieks, introduce the Jron pan in the opening, and
place a piece of red-hot iron in the pan, cover it
with sawdust, and all wilt he complete. Let alargb
ham remain forty hours, and keep up a good smoke,
Sai««ffe«.— To make these easily and perfectly a meat chopper is almoat '
Indispensable. It is also of great Delp in
making mince-meat.
Beef Sauiaget. — Chop very fine three
pounds very lean beet with a pound and a
half suet. Season with powdered sage,
allspice, pepper and salt✪ Beef Sausage and force the
Ineat into skins that have been thoroughly
61eansed, or make into cakes. ^^^^ ^^^^
Bologna Satttage. — Six pounds lean pork, three of beef, two of suet, four
ounces salt, six tablespoons black peuper, two tablespoons cayenne pepper,
two teaspoons cloves, one teaBpoonallspice, andone minced onion; or season
to taste. Grind the meat and mix well with the seasoning; pack in beef
skins, tie hoth ends tight, and lay ia strong brine for a week, then change
into a new brine for another week, turning them frequently. Take them
out, wipe dry, and smoke them ; rub the surface with butter, and hang in a
cool dark place. Or take e(^ual quantities of bacon (fat and lean), beef,
veal, pork, and heet suet, grmd together, season with pepper, salt, sweet
herbs, sago rubbed fine, and spices iflikedandsitted bread crumbs or boiler
rice is sometimes added, though this is not done when the sausage is wanted
tokeepanylengthof time. Fillskins and prick them; boil gently anhour, and
lay on a straw or hang up to drj;. May be smoked as above. An equal
weight of ham, veal and pork, highly seaaoned and boiled in casings till
tender, then dried, makes very nice Bologna aausage✪ Bologna Sausage also, and they are
often made of beef and pork alone, using proportion of about one third pork
^o two-thirds beef. Season to taste and put up as above. A nice way of
serving is to cut into slices not quit« a quarter of an inch thick, akin them
and lay them lapping over each other round a mound of parsley. This is of
the nature of a salail and may be served with the cheese course or just aftar
the soup and fish courses.
CUTTING AND CURING MEATS. 647
Page 564 · 2 recipe records on this page
Presented as published in 1890. 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
Smoke-house. — This is one of the nicest arrangements for smoking meat that a model farm can have, as it makes a safe receptacle for ashes and also smokes meat when wasted, but a good and cheap smoke honse quickly and easily made is to dig a trench about three feet long, and one half foot wide, cover it withbrick, andthen dirt; at one end of the trench dig a hole about two feet deep, and large enough to set an old kettle or somethineto hold the fire, at the other end of the ■ trench, place a barrel, (with top heads out), put a stick across the top, on which to hang the meat; cover the barrel with old carpet, or anything to hold the smoke in. Or take an old hogshead, stop up all the crevices, and fix a place to put a cross- stick near the bottom, to hang the articles to be smoked on. Next, in the side, cut a hole near the top, to introduce an iron pan filled with sawdust and small pieces of green wood. Havingturned the tub upside down, hang the articles upon the cross-sticks, introduce the iron pan in the opening, and place a piece of red-hot iron in the pan, cover it with sawdust, and all wilt he complete. Let a large ham remain forty hours, and keep up a good smoke,
Sausages.— To make these easily and perfectly a meat chopper is almost ' Indispensable. It is also of great help in msking mince-meat.
Beef Sausages. — Chop very fine three pounds very lean beet with a pound and a half suet. Season with powdered sage, allspice, pepper and salt and force the Ineat into skins that have been thoroughly cleansed, or make into cakes. ^^^^ ^^^^
Bologna Sausage. — Six pounds lean pork, three of beef, two of suet, four ounces salt, six tablespoons black pepper, two tablespoons cayenne pepper, two teaspoons cloves, one teaspoon allspice, andone minced onion; or season to taste. Grind the meat and mix well with the seasoning; pack in beef skins, tie hoth ends tight, and lay in strong brine for a week, then change into a new brine for another week, turning them frequently. Take them out, wipe dry, and smoke them ; rub the surface with butter, and hang in a cool dark place. Or take equal quantities of bacon (fat and lean), beef, veal, pork, and beet suet, grmd together, season with pepper, salt, sweet herbs, sago rubbed fine, and spices if liked and sifted bread crumbs or boiled rice is sometimes added, though this is not done when the sausage is wanted tokeepanylengthof time. Fillskins and prick them; boil gently an hour, and lay on a straw or hang up to dry.. May be smoked as above. An equal weight of ham, veal and pork, highly seasoned and boiled in casings till tender, then dried, makes very nice Bologna sausage also, and they are often made of beef and pork alone, using proportion of about one third pork to two-thirds beef. Season to taste and put up as above. A nice way of serving is to cut into slices not quite a quarter of an inch thick, akin them and lay them lapping over each other round a mound of parsley. This is of the nature of a salail and may be served with the cheese course or just aftar the soup and fish courses.
CUTTING AND CURING MEATS. 647
Records on this page
Beef SausageBologna Sausage