Excerpt from The Butchers' Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats These are the ingredients for so many pounds of meat: To 25 pounds of meat: 3 ounces of pepper, 2 ounces of coriander seed, giof a pound of potato our, 4 to 5 pounds of water, 1 pounds of fat pork. To 50 pounds of meat: 6 ounces of pepper, 5 ounces of coriander seed, 1} pounds of potato our. 5 to s poundsof water, 2 pounds of fat pork. To 75 pounds of meat: 9 ounces of pepper, 7 ounces of ...
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Excerpt from The Butchers' Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats These are the ingredients for so many pounds of meat: To 25 pounds of meat: 3 ounces of pepper, 2 ounces of coriander seed, giof a pound of potato our, 4 to 5 pounds of water, 1 pounds of fat pork. To 50 pounds of meat: 6 ounces of pepper, 5 ounces of coriander seed, 1} pounds of potato our. 5 to s poundsof water, 2 pounds of fat pork. To 75 pounds of meat: 9 ounces of pepper, 7 ounces of coriander seed, 1% pounds potato Hour, 10 to 12 pounds water. 211 pounds of fat pork. To 100 pounds of meat: 1 pound of pepper, 8 ounces coriander seed, 2} pounds of potato Hour, 14 to 15 pounds of water, 3 pounds of fat pork. Always put the pork in when the meat is chopped almost fine enough, for the pork doesn't have to be chopped as fine as the other meat. you can use most any kind of meat for bologna. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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