Butchers, packers and sausage makers : fixtures, tools, machinery and supplies, sausage casings, spices, refrigerators and all styles of ice boxes / McArthur, Wirth & Co.

  • McArthur, Wirth & Co.
Date:
1900
Catalogue details

Licence: Public Domain Mark

Credit: Butchers, packers and sausage makers : fixtures, tools, machinery and supplies, sausage casings, spices, refrigerators and all styles of ice boxes / McArthur, Wirth & Co. Source: Wellcome Collection.

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    Sausage and Meat Recipes. BOLOGNA SAUSAGE, No. 1.—Use lean, fresh meat—trim¬ mings and cheek meat. Hearts may be added if they do not ex¬ ceed one-fourth of the rest. Chop together very fine. While chop¬ ping, add spices and seascning, and from 82 to 36 oz. of American salt, or 6 oz. less of Liverpool. To every 100 lbs. of beef add 5 lbs. of pure fat, either fresh or salted pork. When the beef is nearly chopped, add from 1 to 1% lbs. of the best potato flour and suffi¬ cient water to suit. Mix thoroughly. Stuff in beef rounds, mid¬ dles or bungs, though the rounds are generally used. Tie the ends together into rings 24 inches long. Smoke with hickory wood and hickory sawdust, if possible, as that gives a better color and flavor. Remove when'well colored. Cook in boiling water. When the boloena is done it will rise to the top. Season with McArthur, Wirth & Co.’s best seasoning, using %-lb to every 100 pounds of meat. This contains no salt. EXTRA BOLOGNA SAUSAGE.—Use equal parts of fresh beef and fresh pork. Add to this one-tenth of the amount of bacon. Chop together finely, adding seasonings to suit. To every 3 lbs. of meat use 1 oz. of good salt. In adding potato flour use 2 oz. of the best flour to 1 lb. of meat: and instead of using water take the broth used in cooking beef bologna or in cooking meats for bologna. Stuff into middles from 10 to 12 inches long and hang up to be smoked. Smoke from 2 to 12 hours, according to fire and taste. If made right this bologna will keep two weeks in any ordinary weather. Season with McArthur, Wirth & Co.’s best seasoning, using %-lb. to every ICO lbs. meat. This contains no salt. HEAD CHEESE.—Have the head nicely cleaned and boiled until tender. Chop fine and season while hot with McArthur, Wirth & Co.’s best seasoning, using %-lb. to every 100 lbs. of meat. Put in a deep dish. Cover with a plate that is smaller than the dish, that it may rest on the meat. Place on the plate a very heavy weight, and let it stand 4 hours. BEEF SAUSAGE.—Chop 1 lb. of uncooked beef and %-lb. of suet. Mix and add a teaspoonful of salt, -teaspoonful of white pepper and %-teaspoonful of sage; mix again, make into small cakes and dredge with flour. Put 2 tablespoonsful of drippings in a frying pan, add a slice of onion, cook until the onion turns a delicate brown, then fry the cakes quickly on both sides and serve very hot. BEEF SAUSAGE.—Take 6 lbs. of lean beef and 3 lbs. of suet; chop together and season with sage, allspice, pepper and salt. Stuff in beef rounds. PORK SAUSAGE.—Take two parts of lean and one part of fat pork; chop together fine, season with %-lb. McArthur, Wirth & Co.’s best seasoning to every 100 lbs. of meat; add salt to suit taste, make in a large loat, placing same on clean flat dish. It is then ready for sale. PORK SAUSAGE .—To make a good pork sausage, use about 45 lbs. of lean pork and 12 lbs. of fat pork; chop together fine; mix together thorough^ and stuff in narrow hog casings. The proper way to coek them for the table is to fry brown in butter, which can be done in about three minutes. Pork sausages are very apt to burst in cooking; to avoid this, dip them in boiling water before frying. Season with McArthur, Wirth & Co.’s best seasoning, using %-lb. to every 100 lbs. of meat, adding salt to suit taste. WEINERWURST, or VIENNA SAUSAGE No. 3.—To 5 lbs. of lean pork add 234 lbs. of beef and 1 lb. of fat pork; chop finely and add 34-lb. of veal to every 100 lbs. of meat. Add from %to l lb. of seasoning and 2 to 5 lbs. of best German Potato flour, which will allow the addition of considerable water. Mix well and stuff into best English sheep casings. Divide the sausages into equal parts and hang in an airy place for half an hour to dry, Smoke half an hour over a light fire, and, finally, an additional hour over a strong, hot fire. Boil five minutes before being eaten. Weiner sausages will not keep long without becoming dry and unpalat¬ able. SALAni.—11 lbs. good lean beef, freed from all sinews, 3% lbs. of It an pork, 834 lbs. of fat pork; chop all together fine and add 8 oz. of salt, 2 oz. ground white pepper 34-oz. of powdered saltpetre, and one glass of Rhine wine in which four pieces ot garlic have been soaked for twenty-four hours. Mix together thoroughly and stuff in large casings, bungs or bladders. Hang in the onen air for two or three weeks and then smoke from lOto 12days. [Note— If Rhine wine is not obtainable, good rum will answer.] SUMMER SAUSAGE.—To equal parts of good beef and lean pork add one fourth the amount of fat pork. Trim the beef free from sinews and beef fat; chop fine, then add the lean pork; chop again, and add the fat pork in small squares; chop until well mixed, adding salt and pepper to suit the taste. Stuff into hog bungs or beef middle casings very tightly and hang in the open air four or five days. .Smoke very slowly three to five days. To remove the white appearance that they sometimes have after be¬ ing kept awhile, rub with a cloth saturated with fat. This sausage may be kept from four to six weeks in winter time. By making summer sausage the same as above, but allowing the meat to be very coarse, it is called Salami. It will remain good perhaps a greater length of time. Care should be taken not to allow any unfilled places in the sausage casing, and no water should be added. Casings to be used for summer sausage should be thor¬ oughly washed and soaked in water 24 hours before using, to en¬ tirely remove the salt. HEAD CHEESE.—Take 28 lbs. of side and 28lbs. of fat and lean neck meat from a hog 28 lbs. pickled veal cut from the leg, 12 pickled calves’ or hogs’ tongues, all of which is to be cooked and cut into strips and mixed with 10 lbs. of lean and 6 lbs. of fat chopped pork, 20 slices of onion which has previously.been fried in butter, 1 ground lemon peel. Stuff in hogs’ bladders, boil an hour and treat as in headcheese No. 1. Season with McArthur, Wirth & Co.’s best seasoning, using %-lb. to every 100 lbs. of meat, adding salt to suit taste. LIVER SAUSAGE.—Take 2 pig livers (to this 1 veal liver may be added without harming the quality), cut into slices, removing all the blood veins; pour boiling water on the livers and repeat the process until the liver is freed from all blood and looks white and clean; usually three times would be sufficient; now chop the livers quite fine, then add all the fat obtained from the intestines of one pig after it has been boiled one-half hour and chopped fine; then add 234 lbs. of fat pork cut in small cubes, previously boiled one-half hour. Place in the hot meat broth used in preparing it; keep there 30 minutes over a moderate fire without boiling. Large sausages will have to be kept longer. Unless clear broth or water is used the sausages will not be white. While boiling they must be continually lifted to the surface, and pricked with a fork to prevent fat from gathering. After removing them from the hot water place them in cold water, allowing them to remain long enough to thoroughly cool. After cooling they are placed upon a clean board to give them the proper shape. They are then hung up for a day in summer and from two to three days in winter be¬ fore being smoked, which requires about six days. ' [Note—Livers can also be boiled whole and grated upon a grater. When this is done the veins are all taken out. To increase the quantity of sau¬ sages, a little veal, especially from the head, is sometimes added. The kidneys may also be used. Season with McArthur, Wirth & Co.’s best seasoning, using %-lb. to every 100 lbs. of meat, adding salt to taste ] FRANKFORT SAUSAGE.—11 lbs. of lean, 5% lbs. of flank, and 2% lbs. of very fat pork. Chop together moderately fine, adding 1 lb. of finely chopped veal. Mix together well and stuff in sheep casings. These sausages are divided every five inches and twisted there, thus forming links. They are dried in an airy place and then smoked for 48 hours. Before eating they are placed in boiling water for five minutes. If kept too long they become too dry for boiling, but in that case'they are quite good eaten raw with bread. Season with McArthur, Wirth & Co.’s best seasoning, using %-lb. to every 100 lbs. of meat, adding salt to suit the taste. VEAL HAM.—From a fat calf, which should be at least eight weeks old, a leg and a ham is taken (the bones being removed) and is rubbed with a mixture of 1 lb. of salt and 2 oz. sugar, then placed in a dish and covered with brine. After remaining in this brine two weeks it is taken out, washed and smoked for 24 hours. The veal ham is then boiled and left in the broth to cool. In taste it surpasses the best of pork ham. The ox tongue may be pickled and smoked in the same manner. RECIPE FOR “FAKING SPICED CORNED BEEF.—Take 20 lbs. of corned beef (or its proportion), fat and lean mixed, boil un¬ til nearly done, then add 2 oz. of each of the following named spices: Allspice, coriander, pepper, and 1 oz. of cloves (spices must all be whole); boil half an hour and then take out the meat, leav¬ ing the spices in the pot liquor, as the meat will be sufficiently flavored. CORNED BEEF, TONGUES AND PICKLED PORK.—Use lib. of Preservative to every 100 lbs. of meat. First place a small quantity of Preservative on the bottom of the barrel, and then between each layer of meat until the barrel is full. Let this stand two to four hours. Make your pickle of salt and water (sugar or molasses j. but without saltpetre, strong enough to float a potato, and add same in such a way so as not to wash off the Preservative. When the same pickle is used over again, use only one-half the quantity of Preservative, and only one half the quantity of sweetening is necessary. Add sufficient salt to bring the pickle to full strength again, or dissolve the Preservative in hot water at the rate of 1 lb. of Preservative to one gallon of hot water; stir thoroughly, and when cold add this solution to four gallons of sweet pickle, made full strength, but without saltpetre. After meat has been cured with this pickle, stir and skim same; then add salt enough to bring it to full strength again, adding only one- half the quantity of Preservative used the first time. Do not forget that it is the old pickle that makes the best flavored and best looking meats, and the oftener you can use the same the bet¬ ter the color, quality and flavor of the meat. BLOOD PUDDING.—Use the belly and cheek meat of one pig (about 28 lbs.), fat and lean mixed, adding the heart. Boil, accord¬ ing to the age of the pig, from one to two hours being careful not to cook too soft. Remove and cut into small cubes. Pour enough broth over to cover it, so that the fat which has gathered upon the surface can be removed. When the meat is cleaned of all fat add to it 16 ounces of salt, 2 ounces ground marjoram, 2 ounces of ground allspice, 3 ounces of ground pepper, %-ounce of ground cloves, 34-ounce of ground ginger, To this preparation add all the blood obtained from the pig after it has been pressed through a sieve to expel any lumps. Mix all together thoroughly; pour in¬ to casings, using a blood pudding funnel, and tie. Then place them in boiling water or, better still, the broth in which the meat has been boiled; keep them in constant motion until they begin to swim, which is cause by the expansion of air enclosed in them. They are then to be pricked with a fork to allow this air to escape. If this is neglected, the fat, which should be equally distributed through the whole sausage, will gather, in cooling off, at those places where the air was. The sausages are boiled until clear, transparent fat issues from them when pricked. They are then removed, immediately washed in cold water, and placed upon a clean board to cool and dry. These sausages are now ready for use and may be eaten while still warm. They will not keep long in warm weather, therefore if they are to be kept any length of time they should be smoked about eight days and then kept in a cool place until eaten.