FREE BOOKS

Author's List




PREV.   NEXT  
|<   62   63   64   65   66   67   68   69   70   71   72   73   74   75   76   77   78   79   80   81   82   83   84   85   86  
87   88   89   90   91   92   93   94   95   96   97   98   99   100   101   102   103   104   105   106   107   108   109   110   111   >>   >|  
h a food chopper or grate finely. Take half as much boiled fat pork as liver. Divide this fat into two portions; chop one portion into one-quarter inch cubes; pass the other portion through the food chopper; mix all together thoroughly; add salt, ground cloves, pepper, and a little grated onion to taste. A little thyme and marjoram may be added to suit taste. (For a liver weighing 11/2 pounds add 3/4 pounds fat pork, 3 to 4 teaspoonfuls salt, 1/2 teaspoonful cloves, 1/2 teaspoonful pepper, 1 small onion, 1/4 teaspoonful thyme, and pinch of marjoram.) This mixture is stuffed into large casings. (If no casings are available, make casings of clean white muslin.) Cover with boiling water, bring to a boil, and boil for 10 minutes. Pack into cans, fill in with the water in which the sausages were boiled. Sterilize. This liver sausage may also be made from the raw liver and raw pork, but in that case the sterilizing is for a longer period, as the time-table indicates. This recipe is recommended by the United States Department of Agriculture. HEAD CHEESE Cut a hog's head into four pieces. Remove the brains, ears, skin, snout and eyes. Cut off the fattest parts for lard. Put the lean and bony parts to soak over night in cold water in order to extract the blood and dirt. When the head is cleaned put it over the fire to boil, using water enough to cover it. Boil until the meat separates readily from the bones. Then remove it from the fire and pick out all the bones. Drain off the liquor, saving a part of it for future use. Chop the meat up finely with a chopping knife. Return it to the kettle and pour on enough of the liquor to cover the meat. Let it boil slowly for fifteen minutes to a half-hour. Season to taste with salt and pepper just before removing it from the fire. Bay leaves, a little ground cloves and allspice may be added and boiled a short time in the soup. Pack while hot in cans to within 1/2 inch of top. Sterilize. This head cheese is always served cold. CORNED BEEF After beef has been properly corned for three weeks, remove the meat from the brine. Soak for two hours in clear water, changing water once. Place in a wire basket and boil slowly for half an hour. Remove from the boiling water, plunge into cold water, and remove gristle, bone and excessive fat. Cut into small pieces and pack closely into cans. Add no salt and proceed as in other canning. CANNED PORK After the animal has been killed,
PREV.   NEXT  
|<   62   63   64   65   66   67   68   69   70   71   72   73   74   75   76   77   78   79   80   81   82   83   84   85   86  
87   88   89   90   91   92   93   94   95   96   97   98   99   100   101   102   103   104   105   106   107   108   109   110   111   >>   >|  



Top keywords:
cloves
 

pepper

 

casings

 
boiled
 

teaspoonful

 

remove

 

boiling

 

liquor

 

Remove

 

Sterilize


pieces

 
slowly
 

minutes

 
marjoram
 
portion
 

ground

 

chopper

 

pounds

 

finely

 

excessive


killed

 

future

 

kettle

 

Return

 

chopping

 
canning
 

readily

 

separates

 

CANNED

 

proceed


closely

 

animal

 
saving
 

CORNED

 

served

 

cheese

 

changing

 

corned

 

properly

 

removing


plunge
 
gristle
 

Season

 

leaves

 

allspice

 
basket
 

fifteen

 
States
 
stuffed
 

mixture