2. Bologna Sausages.
For ten pounds of the lean of the very best pork allow tAvo
pounds of solid fat. Mince them aj^art ; chop the fat the
size of large peas, and mince the lean to a j^aste. Some of
these sausages are made with both fat and lean minced
together, but not to a paste. The seasoning for every twelve
pounds of meat must be : — Six ounces of salt, one ounce
of coarsely ground pej^per, and a quarter of an ounce of salt-
petre. Half a drachm of cloves, or a drachm of pimento,
is, by many, ground fine with the pepper. Mix the seasoning,
and strew it in the lean while mincing. When fat and
lean are minced small enough, mix them together with a
wooden spoon. Fill ox-skins very carefully, being sure there
are no air-spaces left ; where these are suspected, prick
through with a long darning needle ; have this at hand,
threaded, the thread tied in a knot, that the needle may
456 THE TEOEOUGH GOOD COOK.
not get lost in tlie using. If to be sliced raw, the sausages
must hang a few weeks first. If to be cooked, put them on
the fire in cold water, and let them come slowly to a
simmer, which does not require to be continued longer
than an hour. They may then be hung to dry, and may be
cut in a day or two. Keep white paper tied over the cut
ends'. In many parts these sausages are made to look a
deeper red thus: — Catch the blood at killing time, and while
it is warm, stir enough salt in it to salt it well, and keep
stirring till it is cold. Add any approved quantity to the
lean while mincing. The blood gives firmness, colour, and
richness to the sausagfes.
3. Lyons Sausage?,
Take six pounds of lean pork from the chine, three
pounds of lean veal from the fillet, and three pounds of
pork fat. Mince the lean meat fine, pound it in a mortar
till smooth, and cut the fat into dice. Mix thoroughly,
and season the wdiole with ten ounces of salt, a quarter of
an ounce of saltpetre✪ Bologna Sausages, three or four bruised shallots, half
an ounce of ground pepper, and a quarter of an ounce of
peppercorns. Leave the mixture for twenty-four hours. Pro-
cure some sausage skins, and carefully examine them to see
that they are thoroughly cleansed; press the meat tightly
into them, and fasten the ends securely with string. Lay the
sausages in an earthen pan with salt, with a small portion of
saltpetre under and over them, and let them remain for a
week ; take them out, and dry them in a smoke-house or in a
chimney over a wood fire. Boil three or four bay-leaves, a
sprig of thyme, and a few sage leaves in some wine-lees,
if procurable. Dif) the sausages into this, tie the ends with
fresh string, and again dry them. Wrap them in paper, and
store in a dry cool place till wanted.
MISCELLANEOUS. 457
4. St. Germaius Pudding.
Cut eight or ten onions into dice, and simmer them slowly
in a quarter of a pound of lard ; when done, take them from
the fire, add to them half a pint of cream, a pint of hog's
blood, the yolks of some eggs, two pounds of bacon cut into
dice, salt, and spices✪ St. Germain Pudding ; mix these ingredients together well,
put them into skins, and finish like black-puddings.
5. Italian Cheese. ✪ Italian Cheese
Page 239 · 4 recipe records on this page
Presented as published in 1895. 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
2. Bologna Sausages.
For ten pounds of the lean of the very best pork allow tAvo pounds of solid fat. Mince them apart ; chop the fat the size of large peas, and mince the lean to a paste. Some of these sausages are made with both fat and lean minced together, but not to a paste. The seasoning for every twelve pounds of meat must be : — Six ounces of salt, one ounce of coarsely ground pepper, and a quarter of an ounce of saltpetre. Half a drachm of cloves, or a drachm of pimento, is, by many, ground fine with the pepper. Mix the seasoning, and strew it in the lean while mincing. When fat and lean are minced small enough, mix them together with a wooden spoon. Fill ox-skins very carefully, being sure there are no air-spaces left ; where these are suspected, prick through with a long darning needle ; have this at hand, threaded, the thread tied in a knot, that the needle may
not get lost in tlie using. If to be sliced raw, the sausages must hang a few weeks first. If to be cooked, put them on the fire in cold water, and let them come slowly to a simmer, which does not require to be continued longer than an hour. They may then be hung to dry, and may be cut in a day or two. Keep white paper tied over the cut ends'. In many parts these sausages are made to look a deeper red thus: — Catch the blood at killing time, and while it is warm, stir enough salt in it to salt it well, and keep stirring till it is cold. Add any approved quantity to the lean while mincing. The blood gives firmness, colour, and richness to the sausages.
3. Lyons Sausage?,
Take six pounds of lean pork from the chine, three pounds of lean veal from the fillet, and three pounds of pork fat. Mince the lean meat fine, pound it in a mortar till smooth, and cut the fat into dice. Mix thoroughly, and season the whole with ten ounces of salt, a quarter of an ounce of saltpetre, three or four bruised shallots, half an ounce of ground pepper, and a quarter of an ounce of peppercorns. Leave the mixture for twenty-four hours. Procure some sausage skins, and carefully examine them to see that they are thoroughly cleansed; press the meat tightly into them, and fasten the ends securely with string. Lay the sausages in an earthen pan with salt, with a small portion of saltpetre under and over them, and let them remain for a week ; take them out, and dry them in a smoke-house or in a chimney over a wood fire. Boil three or four bay-leaves, a sprig of thyme, and a few sage leaves in some wine-lees, if procurable. Dif) the sausages into this, tie the ends with fresh string, and again dry them. Wrap them in paper, and store in a dry cool place till wanted.
4. St. Germaius Pudding.
Cut eight or ten onions into dice, and simmer them slowly in a quarter of a pound of lard ; when done, take them from the fire, add to them half a pint of cream, a pint of hog's blood, the yolks of some eggs, two pounds of bacon cut into dice, salt, and spices ; mix these ingredients together well, put them into skins, and finish like black-puddings.
5. Italian Cheese.
Records on this page
Bologna SausagesLyons SausagesSt. Germain PuddingItalian Cheese