Butchers' Manual
Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats
1st Edition
Published on 27. November 2019
978-0-243-82451-9 (ISBN)
Description
Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. 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 flour, 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 flour. 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.
