Bologna Sausage

Ingredients

• Chop fine one pound each of beef
• one pound each of pork
• one pound each of veal
• one pound each of fat bacon
• three-fourths of a pound of fine chopped beef suet
• season with sage
• season with sweet herbs
• season with salt
• season with pepper

Method

1. 1

   Chop the meats and mix with suet and seasonings.

2. 2

   Press into cleaned and soaked skins, fasten tightly, prick in several places, simmer in boiling water for an hour, then dry and hang.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 37. The excerpt below is the record exactly as published.

BOLOGNA SAUSAGE— Chop fine one pound each of beef, pork, veal and fat bacon. Mix with three-fourths of a pound of fine chopped beef suet and season with sage, sweet herbs, salt and pepper. Press into large skins thoroughly cleaned and soaked in cold salt water for several hours before being used, fasten tightly on both ends and prick in several places. Place in a deep saucepan, cover with boiling water, simmer gently for an hour, lay on straw to dry and hang. LEMON JELLY — Grate two lemons and the juice of one. The yolks of three eggs, two cups of sugar. Butter, the size of an egg. Boil until thick. MARGARETTES— One half-pound of peanuts, one pound of dates chopped fine. One cup of milk in the dates and boil, add peanuts. Make a boiled icing. Take the long branch crackers, spread the filling between the crackers, put on the icing and put in the oven to brown. VEGETABLES BRUSSELS SPROUTS— Wash well in salted water about two pounds of Brussels sprouts and pick them over well. Place them on a fire in a saucepan filled with water, a little salt and bicarbonate of soda. With the lid off boil fast till tender ; about twenty to twenty-five minutes. When done drain them and dry on a cloth. Put in a large saucepan a good-sized lump of butter and a little salt and pepper. Toss the sprouts in this until they become quite hot again, but do not fry them. Serve on a quar- tered round of buttered toast. BRUSSELS SPROUTS MAITRE D'HOTEL— Boil the sprouts and then place them in a saucepan with a lump of butter and beat them well. Put half a pound of fresh butter in a pan with two tablespoonfuls of chopped parsley, the juice of a couple of lemons, a little salt and white pepper and mix together well with a spatula, and when it boils stir quickly. Place the sprouts on a dish and turn the sauce over them. BRUSSELS SPROUTS SAUTED— One pound of Brussels sprouts should be thoroughly washed and boiled and then put into a pan over the fire together with a good-sized lump of but- ter, a little salt, and toss for eight minutes. Sprinkle over them a little chopped parsley, and serve when done. BAKED MUSHROOMS IN CUPS— Peel and cut off the stalks of a dozen or more large fat mushrooms, and chop up fine. Put the trimmings in a stewpan with some water or clear gravy, and boil well. When nicely flavored strain the liquor, return it to the stewpan with the mushrooms and a moderate quantity of finely chopped parsley, season to taste with salt and pepper, and boil gently on the side of the stove for nearly three-quarters of an hour. Beat four eggs well in one-half teacupful of cream, and strain. When the mushrooms are ready move the stewpan away from the fire and stir in the beaten eggs. Butter some small cups or molds, fill each with the mixture, and bake in a 60 VEGETABLES 61 brisk oven. Prepare some white sauce; when baked turn the mushrooms out of the molds on a hot dish, pour the sauce around them, and serve. BOILED CHESTNUTS SERVED AS VEGETABLES— Peel off the outside skin of the chestnuts and steep them in boil- ing water until the skin can be easily removed, and throw them into a bowl of cold water. Put two ounces of butter into a saucepan with two tablespoons of flour and stir the whole over a fire until well mixed. Then pour in one-half pint or more of clear broth and continue stirring over the fire until it boils. Season with salt

Cook this with the app: pantry check, scaling, and the assistant.