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Bologna Sausage Americanized
Somebody
has Americanized the above, as follows, but 1
don't know who; still, it will be nice for those wha
like cayenne (and, by the way, if we would all use
more cayenne or red pepper, and less of the black,
it would be the better for us); but I should try only 1
spoonful at first, and if more would be tolerated by
the children (who, as a-general thing dislike it very
much), and only a small onion, increasing or
lessen-ing either, as found most agreeable:
"Lean pork, 6 lbs.; lean beef, 3 lbs; beef suet, 2
lbs.; salt, 4 ozs. (I should. say 6 ozs. ); 6
table-spoonfuls of black pepper, 2 table-spoonfuls
of cayenne pepper, 2 tea-spoonfuls of cloves, 1 of
allspice, and 1 minced onion. Chop or (rind the
meat, and mix well the powdered spices through
it. Pack in beef skins as you do those of pork, tie
both ends tightly and lay them in strong brine. Let
them remain one week, then change them into a
new brine. Let hem remain another week,
frequently turning them. Then take them out, strip
them, and send them to be smoked; when smoked
rub the surface well with sweet oil or butter and
hang them in a dark, cool place. "
Remarks. —It strikes me that 1 tablespoonful of
cayenne will be found enough for most persons,
especially children, who are very fond of
"Bologna. "
After all this mincing for sausage, "Bologna, " etc.,
it may not be amiss to-close with a mixture for
Christmas pie, aside from those in the department
of " Dishes for the Table, " etc., to have always
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