|
Classic
Cook Books
< last page | next page >
page 169
near the fire, as it would spoil the flavor; rub it through a wire sifter, and
if that should not make it fine enough, pound it in a mortar or grind it in your
pepper mill. The pepper should be ground and ready some days before it is
needed, as the pork season in the country is (while it lasts) one of the busiest
in the year; every thing should be prepared before hand that you possibly can.
It is a good plan to have plenty of bread and pies baked, and a quantity of
apples stewed, vegetables washed and ready to cook, so that every member of the
family, that is able, may devote herself to the work of putting away the meat
which is of so much importance for the coming year; while some are cutting up
the fat to render into lard, others may be employed in assorting the sausage
meat, and cutting it into small pieces for the chopping machine, by trimming off
every part that can be spared. You can have one hundred pounds of sausage from
twelve hundred weight of pork, and since the introduction of sausage choppers, a
great deal more sausage is made, than formerly, by the old method. Clean a few
of the maws, and soak them in salt and water, and fill them with sausage meat;
sew them close; let them lay in pickle for two weeks; then hang them up, and
when your meat is smoked, let them have a few days smoke. In this way sausage
will keep all summer, and is very nice when boiled slowly for several hours, and
eaten cold. The best fat to chop in with sausage is taken from the chines or
back bones. To keep sausage for present use, put it in small stone pans, and
pour melted lard over the top; for later in the season, make muslin bags that
will hold about three pounds, with a loop sewed on to hang them up by; fill them
with meat, tie them tight, and hang them in a cool airy place; they will keep in
this
< last page | next page >
Classic
Cook Books
|
