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HOW TO MAKE FINE QUALITY BOCKWURST
(_Copyrighted by B. Heller & Co.; Reprint Forbidden._)
[Illustration: BOCKWURST]
=First=:--Take 45 pounds Beef, 20 pounds Veal, 20 pounds Lean Pork, 5
pounds Pork Back Fat (Speck).
=Second=:--The Meat should all be chopped very fine except the Speck,
which should first be cut into small cubes and then added to the rest
of the Meat when it is partly chopped so that small cubes of fat will
show in the Sausage.
=Third=:--While chopping, add the following:
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as
allowed by your State Pure Food Law.
½ lb. of =Freeze-Em-Pickle=.
¾ lb. “B” Condimentine.
1½ to 2 lbs. of Salt.
8 to 10 ozs. of Zanzibar-Brand Frankfurt Sausage Seasoning.
3 tablespoonfuls of very finely cut Chives.
6 heaping tablespoonfuls of finely chopped Parsley.
Sufficient artificial ice to keep the meat cool while grinding, added
a little at a time.
=Fourth=:--When the meat is all cut up fine and properly mixed with the
spice, it should be stuffed in Narrow Sheep Casings and turned off in
links about 2½ inches long.
=Fifth=:--As a rule Bockwurst is sold without smoking, but it can be
given a light smoke if desired.
=Sixth=:--To prepare Bockwurst for the table, it should be steamed five
or six minutes in hot water.
[Illustration: KEEPING SAUSAGE IN WARM WEATHER]
Pork Sausage, Bologna, Frankforts, Head Cheese, Liver Sausage, etc.,
can be kept in a good condition, by simply putting them, every night,
in a solution of 1 lb. of Cold-Storine dissolved in three gallons of
water. This solution should be kept in the Cooler. In the morning
remove the Sausage from the solution, hang it up and expose it for
sale, and what remains unsold in the evening, simply put back in the
brine for the night.
In this way Sausage can be kept fresh and nice appearing for some time,
and it will not =shrink= and =dry up=. This enables the dealer to keep
a large, attractive display on hand in his shop without any danger of
the goods spoiling.
By keeping the Sausage in this way, it does not dry out, nor become
slimy or moldy as it would if hung up in the cooler. Sausage can also
be shipped a reasonable distance in a Cold-Storine solution to better
advantage than if shipped in any other way.
On arrival it should be removed from the solution, hung up and allowed
to drain and dry. In the evening it should be replaced in the same
solution for keeping over night.
Never put Smoked Sausage and Fresh Sausage in the same solution. Each
kind of Sausage should be kept in a separate solution.
FRESH TRIPE AND PIGS FEET.
Fresh Tripe and Fresh Pig’s Feet turn dark and spoil very easily, but
by placing them every evening in a Cold-Storine solution made of one
pound of Cold-Storine dissolved in three gallons of water, they can be
kept in a good condition for a number of days. Every morning they may
be taken out of the solution, and those not sold during the day should
be put back into the Cold-Storine solution overnight. The solution for
Tripe and Pig’s Feet should not be used for storing anything else in it.
SWEET BREADS AND BRAINS.
Sweet Breads and Brains can also be kept in the same way as Tripe and
Pig’s Feet.
[Illustration: PICKLED PIGS FEET]
(_Copyrighted; Reprint Forbidden._)
=First=:--Clean the Feet as carefully as possible and then cure them in
brine made as follows:
6 lbs. of Salt.
1 lb. of =Freeze-Em-Pickle=.
5 gals. of Water.
The Feet should be cured in this brine from four to five days. This
brine can be used over and over again for curing Pickled Pigs Feet,
until it becomes thick from the substances drawn out of the Feet.
=Second=:--After the Feet have been cured for four or five days, cook
them as follows: Heat a kettle of water boiling hot; then throw the
Pigs Feet into it and keep the heat on until the water begins to boil;
then check the fire or steam, and simply let the water simmer just as
slowly as possible until the Feet are nicely cooked. The slower they
cook, the better, and they ought to remain in the hot water for about
four hours, when cooked at a low temperature.
=Third=:--When they are cooked through, turn on cold water and let the
water overflow until all the heat is out of them, and nothing but cold
water overflows, and then let the Feet cool well.
=Fourth=:--Split the Feet through the center and pack them. If they
are to be packed in tierces and kept on hand for any length of time,
the vinegar that is put over them should be 60 grains strong, but when
they are packed in small packages for immediate use 40 grains is strong
enough.
=Fifth:-=-When packing the Feet add to every 100 lbs. 8 to 10 ounces of
Zanzibar Brand Pickled Tongue Seasoning.
STORING PICKLED PIGS FEET.
(_Copyrighted; Reprint Forbidden._)
There are certain seasons of the year when Pickled Pigs Feet are in
great demand, while there are other seasons when they are a slow sale.
We, therefore, give here a formula for keeping Pickled Pigs Feet in
vinegar so they can be kept for one year if necessary in a perfect
condition. Salt, cure and boil the Pigs Feet the same as above, but
instead of boiling them all done, boil them only about half done; then
split them and put them in tierces and fill the tierces with 60-grain
vinegar and store in cold storage. The 60-grain vinegar has a tendency
to soften the meat. After they have been in this strength of vinegar
for some length of time, they will become soft just as if they were
thoroughly cooked, but if it is necessary to use them before they are
soft, roll them into the engine room or in a place where it is very
warm, and turn the tierces on their end. Keep the top of the barrel
covered with water--we mean on the top of the head--so that the head
will not dry. The bottom of the barrel will not shrink and dry because
the vinegar on the inside keeps it moistened, but if the top is not
kept wet the barrel will shrink and begin to leak. By allowing the Pigs
Feet, which are packed in strong vinegar, to remain in a very warm
place for a week or so, they will become nice and tender; they are then
to be repacked with 40-grain vinegar in small packages for the market.
PICKLING TRIPE.
(_Copyrighted; Reprint Forbidden._)
[Illustration: HOME-MADE PICKLED TRIPE]
Select Tripe that is fresh and has not been lying around long enough to
attract the bacteria ever present in the air.
Tripe should be prepared by thoroughly cleaning and washing the paunch
in at least three or four changes of water. After that, a tub of cold
water should be prepared and a lump of unslaked lime, the size of an
English Walnut, should be added to about 50 gallons of water. Allow
the lime to dissolve and then stir the water to thoroughly mix it. In
this solution place the washed Tripe and allow it to soak for five or
six hours. The water should be kept cold. A small piece of ice may be
put in the water if necessary. Before the Tripe is put into the last
soaking water, the inside should be scraped with a hog-scraper so as
to remove the inside skin. The outside film or skin should also be
scraped off. The boiling vessel should be thoroughly washed before the
Tripe is placed in it for cooking. If there is any foreign substance
whatever in the kettle, it will discolor the Tripe. On the other hand,
it may be turned out perfectly white if the boiling vessel is in proper
condition. Two ounces of B. Heller & Co.’s Lard Purifier mixed in 50
gallons of boiling water will assist to keep the Tripe White.
Scald the Tripe thoroughly and scrape both sides well with a
hog-scraper. The Tripe is then ready to be cooked.
In cooking, allow the water to come to the boiling point. It should
then be reduced to a simmer until the Tripe is thoroughly cooked.
When cooked, cold water should be turned on and allowed to overflow
until the Tripe has thoroughly cooled. After it is thoroughly cooled,
pack in tierces with vinegar that is 60 degrees strong. Always use
White Wine Vinegar. If it is desired to ship Tripe after it has been
vinegar-cured, it should be repacked in vinegar 40 degrees strong.
To give the Tripe a nice flavor, add to every 100 lbs. of Tripe 8 to 10
ounces of Zanzibar Brand Pickled Tongue Seasoning.
Many have trouble through their inability to cook Tripe tender. This,
in most cases, is owing to the fact that the Tripe is boiled too much
in water that is too hot. Water in which Tripe is being cooked should
be allowed to come to a boil, after that, it should be put on a slow
fire where it will cook the Tripe by simmering. A simmer is water that
is hot, but not boiling, or 155 to 160 degrees. Boiling water will
always shrink and toughen Tripe. It will take longer to cook some Tripe
than others, depending upon the age of the animal from which it is
taken. Tripe should be allowed to simmer until it is cooked tender.
MINCE MEAT.
(_Copyrighted; Reprint Forbidden._)
[Illustration: HOME-MADE MINCE MEAT]
The following directions will make a delicious Mince Meat:
Take 4 lbs. of lean Beef, boil it until it is fairly well cooked and
then chop or grind it very fine.
Add 8 lbs. of Hard Green Apples, cut into small cubes.
1 lb. of very finely chopped suet.
3 lbs. of seeded Raisins.
2 lbs. of Picked Currants, carefully washed and dried.
2 to 5 lbs. of Citron, cut up into small pieces.
1 lb. of Brown Sugar.
1 pint Cooking Molasses (pure New Orleans Molasses is the best, and it
must be free from Glucose).
1 quart of Sweet Cider.
1 Tablespoonful of Salt.
1 Teaspoonful of Ground Black Pepper.
1 Teaspoonful of Mace.
1 Teaspoonful of Allspice.
½ Teaspoonful of Cinnamon.
A little grated Nutmeg.
A pinch of Cloves.
Mix the above thoroughly, then heat slowly on the stove and boil for
half an hour.
If the Mince Meat is to be put in jars and sealed up tight, the hot
Mince Meat should be put into pint and quart jars, the jars should be
filled up to the brim and the tops screwed down tight immediately.
If the Mince Meat is to be kept in bulk and not sealed up in jars,
add ½ pint of good Brandy after the Mince Meat has been cooked and
allowed to become nearly cold, stirring the Brandy into the Mince Meat
thoroughly and then pack into stone crocks, cover tightly and keep in a
very cool place where the Mince Meat will not freeze. This Mince Meat
will keep all winter.
The above quantities can be increased or decreased proportionately,
according to the total amount of Mince Meat desired at one time.
Dry or concentrated Mince Meat is made same as above, except that dried
apples are used instead of fresh apples, and no liquids are added. Wet
Mince Meat is better than the dry and will give better satisfaction.
DIRECTIONS FOR MAKING SOUSE.
(_Copyrighted; Reprint Forbidden._)
[Illustration: SOUSE]
=First=:--Take nicely cleaned Pigs Feet, Pigs Snouts, Hocks, Tails or
Ears, and put them in a kettle on a stove, or fire or in a steam jacket
kettle.
=Second=:--Add just enough cold water to entirely cover them.
=Third=:--Boil until the Meat can be removed from the bones.
=Fourth=:--Remove the Meat from the bones, and put it back into the
water in which it was boiled; then add to this water enough White Wine
Vinegar to give it a nice sour taste. The quantity of vinegar will
depend upon its strength.
=Fifth=:--Add the following proportions of spice, which can be changed
to suit the amount of Souse you are making. For 100 lbs. Souse use:
2 lbs. of Granulated Sugar.
8 to 10 oz. Zanzibar-Brand Pickled Tongue Seasoning.
=Sixth=:--Mix the spice with the Meat, and boil about 15 minutes; then
remove from the fire. Put the Souse into square tin pans, and allow it
to set 24 hours before removal. If desired, a lemon and 2 or 3 good
sized Onions may be cut into small pieces, and mixed in the Souse
before it is boiled; some like this, and some prefer it without Onion
or Lemon. Do not use too much Lemon as it will make the Souse taste
bitter.
VINEGAR PICKLED PIG’S TONGUES.
(_Copyrighted; Reprint Forbidden._)
[Illustration: PICKLED PIG’S TONGUES]
Take salted Pigs Tongues that have been cured for 30 days and scald
them in hot water; then remove the skin and gullet. Boil slowly for
three hours, the same as boiling Pigs Feet; the slower they are boiled
the better; then cool the Tongues, in the same manner as directed for
cooling Pigs Feet.
Another way is to take them out of the Brine and cook them, and then
take off the skin and gullet after they are cooked. When handling large
quantities, this latter method will not work as well as the first
method, because after the Tongues are boiled, they must be cooled in
the same vat, and after they are cooled, the skin does not remove so
easily. That is why it is better to scald them in boiling water first
and then remove the skin and gullet, then boil them.
Split the tongues through the center and pack in Vinegar the same
as Pigs Feet and add to every 100 lbs. of Tongues 8 to 10 ounces
Zanzibar-Brand Pickled Tongue Seasoning.
HORSERADISH.
(_Copyrighted; Reprint Forbidden._)
Home-made horseradish is a relish that every household demands. It is
impracticable to put grated horseradish upon the market except when
bottled, as exposure to the air discolors it and dries it out. An
excellent bottled article which will prove a good keeper as well as a
good seller can be made as follows: To ten parts of grated horseradish
add one part of granulated sugar and one part of pure vinegar. In
preparing horseradish none but white wine vinegar should be used.
One of the best means of getting new trade is for a Butcher to sell
home-made grated horseradish.
SAUER KRAUT.
(_Copyrighted; Reprint Forbidden._)
[Illustration: HOME-MADE SAUER KRAUT]
Select sound cabbages and peel off the first or damaged leaves, then
slice or shave with a cabbage cutter as fine as possible. The object
desired in making first-class Sauer Kraut is to obtain a perfect
fermentation under pressure with the aid of salt alone. The brine,
therefore, results from the water contained in the salt and cabbage,
no water being added. First secure a good strong cask, which should be
well scalded and cleaned. Sprinkle on the bottom of this cask a small
quantity of salt, then put in a layer of cabbage and while adding the
cabbage sprinkle some salt through it, so that the salt is as much
divided as possible and then tamp well with a wooden tamper, so as to
pack it as tight and solid as possible. Continue putting in layer of
cabbage and tamping this way until the barrel is full. The salt to be
used should always be of the best grade and one pound of salt to one
hundred pounds of cabbage should be used but may be varied according to
the taste. Some prefer it saltier than others. After the cask is filled
or as full as desired, the cabbage should be covered with a clean cloth
on which should be laid hardwood boards. Use the boards taken out of
the head of a whiskey barrel or tierce as this makes the best cover, as
they fit in the barrel and are made of hardwood and will not give the
cabbage a taste. Carefully weight the boards down with heavy stones,
always remembering that the fermentation should be accomplished under
pressure. Once a week take off the stone, board and cloth from the
cabbage and wash them clean and replace the cloth and boards and stones
on top of the barrel after they have been washed. By repeating the
washing of the boards and cloth and stones every week, the top of the
cabbage will be kept perfectly sweet and the foam which comes to the
top is removed, so that the top of the Sauer Kraut will be as good as
that in the bottom of the barrel. The Kraut should be left to ripen for
about four weeks in a warm temperature. It is always best not to offer
it for sale until it has sufficiently ripened and is tender and juicy
and that it has the proper flavor. This can only occur after perfect
fermentation has taken place.
PICCALILLI.
(_Copyrighted; Reprint Forbidden._)
This sauce is easily prepared and is in considerable demand by some
trades. Select good, firm, green tomatoes, wash them thoroughly and cut
away all defective portions of the tomatoes. They should then be sliced
or quartered and placed in a salt brine made with one pound of salt
to each gallon of water with a supply of green peppers. Let them cure
in this brine for two weeks. They may then be taken out and chopped
very fine, about ⅛ to ¼ inch in diameter. They are then ready for the
vinegar, which should be pure in quality, the white wine vinegar being
preferred. The vinegar should be first prepared or sweetened and spiced
with pure granulated cane sugar, cloves, cinnamon, mustard seed and
a small quantity of celery seed. This can be poured over the chopped
tomatoes and peppers, either hot or cold. Piccalilli should be sold
nearly or quite strained of its vinegar.
CHOW CHOW.
(_Copyrighted; Reprint Forbidden._)
Chow Chow is a popular sauce that can be readily prepared. It is
strictly a Chinese innovation which was introduced to the American
palate during the first immigration of Chinamen. It is merely the
cucumber pickle cut up into small pieces with the addition of
cauliflower, onions, etc., over which is poured a preparation of
mustard, vinegar and various condiments which taste may demand. Chow
Chow is a good keeper and a good seller, but in order to retain its
flavor and color, it should be carefully covered and kept from exposure
to the air.
DILL PICKLES.
(_Copyrighted; Reprint Forbidden._)
[Illustration: HOME-MADE DILL PICKLES]
All butchers should put up home made pickles of all kinds and such
relishes as horseradish and sauer kraut. Dill pickles are very popular
and they are always salable in the butcher shop. They may be made as
follows: Select large pickles of as near an even size as possible and
soak in water over night; then wash them thoroughly. Next, take a
barrel and put a layer of dill about one inch thick on the bottom of
it, upon which place the pickles three layers deep. Over these pickles
place another layer of dill and repeat the layer of pickles as in the
first instance. Continue this operation of the layer of dill and then
pickles until the barrel is as full as desired, leaving sufficient
space for the brine. The brine should be made of the best quality of
salt, using ½ lb. to each gallon of water. Brine thus made will make
the natural soft home-cured dill pickles. After the brine has been
placed over the pickles, place them in a cooler and let them ripen
for about four weeks. The ripening process may be quickened about two
weeks by leaving the pickles in a room of moderate temperature. Some
prefer dill pickles hard and for such taste it is necessary to put a
little alum in the brine. Pickles treated with alum must be labeled to
show this. A piece about as big as an egg for a full barrel of pickles
is the proper amount. Dissolve this in the brine. This will keep the
pickles firm and hard. It will be found, however, that most tastes
prefer the natural brine without the alum, as the soft pickle seems to
have a more appetizing flavor. There is no appetizer more appreciated
than the dill pickle and it comes nearer appealing to the general trade
than most any relish that can be offered.
[Illustration: DRESS POULTRY IMMEDIATELY AFTER KILLING]
HOW TO DRESS POULTRY.
(_Copyrighted; Reprint Forbidden._)
The Butcher who will make a specialty of dressed poultry will make a
hit with his customers and good profit on sales if he will be careful
to get his Chickens dressed decently, and to educate his customers
to pay prices that will be commensurate with the quality of the meat
offered. Very often it is almost an impossibility for the consumer to
secure sweet, untainted Poultry Meat. Much of this trouble is owing
to the fact that large shippers kill the Chickens, dry pick them or
scald them, and the food that remains in the intestines ferments and
taints the meat, with the result that the Chicken, when cooked, has an
abominable taste.
When a Butcher is so situated that he can dress his own Chickens,
and he would be fully justified in making all preparations in that
direction, he ought to open, draw and wash out thoroughly every chicken
as fast as it is killed, just as he would wash out Hogs, Calves or
Sheep. Chickens that have been nicely drawn and washed immediately
upon killing are always sweet in flavor, and the Butcher who will take
the pains to offer such goods and to acquaint his customers of their
quality can not only establish a large trade and a great reputation,
but he can offer the public an article that is pure and sweet, and
difficult to obtain. No doubt he could command the Chicken trade of
any neighborhood by this means, down all competition, and obtain good
prices for his Meat, as people would be willing to pay for the original
weight of the chicken before drawing, and at the same time would be
much better satisfied with what they get. If desired, the Butcher could
weigh the chickens after they are dressed, tag and draw them, and then
could say to his customers: “This Chicken weighed so much before it
was drawn, but in order to retain the sweetness of the meat, we draw
it as it ought to be drawn, wash it out, and sell it to you for just
what it is worth.” A Butcher’s statement upon these points would not
be doubted. Furthermore, the Butcher would not lose anything by this
method, as Chickens shrink after they are dressed and kept two or
three days before sold. The loss from this shrinkage is considerable.
Therefore, the trouble and expense of drawing Chickens and handling
them in the manner described would be fully repaid.
STICKY FLY PAPER.
[Illustration: STICKY FLY PAPER]
Every Butcher can make his own Sticky Fly Paper with very little
trouble. It is made as follows:
1 lb. Rosin.
3½ oz. Molasses.
3½ oz. Boiled Linseed Oil.
Boil the three together until they get thick enough and then spread on
heavy Manilla paper. The proper and quickest way is to take a sheet of
heavy Manilla paper and spread the mixture on half of the surface of
it, then double the paper over; the mixture put on the half will be
quite sufficient to coat the face of the other half that is doubled
over on it. The cost of making this sticky fly paper is very small and
in an hour any Butcher can make enough Sticky Fly Paper to last the
entire summer.
[Illustration: RENDERING LARD]
(_Copyrighted; Reprint Forbidden._)
One of the things much neglected in many butcher shops is the making
of Lard. Butchers who do not cut up enough hogs to have fat for making
Lard each day, allow the fat to accumulate until they have sufficient
so as to make it worth their while to render it. Many butchers do not
keep this fat in the ice box, but let it stand anywhere, because they
imagine that it does not spoil; then, when they make Lard out of it,
they wonder why the Lard is not better.
Lard should always be made as soon as possible, and the fat trimmings
should be kept in the cooler and not allowed to remain standing around
in a warm place. To make high grade Kettle-Rendered Lard, always cut
the rinds off of the fat. The rinds can be put into pickle and stored
until a quantity has accumulated and then they can be cooked and
utilized in Liver Sausage, Head Cheese or Blood Sausage. When the rind
is cooked with the lard, it always causes more or less detriment to the
lard.
Before rendering, if one has the machinery, the fat should be run
through a regular fat hasher or a Meat Grinder, and it should be ground
up into small pieces. The smaller it is ground the better, for if the
fatty tissues are thoroughly mangled and disintegrated, the oil will
separate more readily when the heat is applied. Those butchers not
having a machine in which they can cut up the fat should cut it into
small pieces by hand.
For making Kettle-Rendered Lard a steam jacket kettle is the best, but
if one does not have steam, a common caldron will answer, but great
care must be taken not to scorch the lard or allow it to become too hot
when a caldron is used.
RENDERING LARD IN JACKET KETTLE OR CALDRON.
(_Copyrighted; Reprint Forbidden._)
Before putting the fat into the kettle, put in a gallon of water for
every 100 lbs. of fat, as the water prevents the lard from scorching.
Then put in all the fat to be rendered and start the fire or slowly
turn on the steam, as the case may be.
In rendering Lard the heat should be brought up gradually, so that
quite a little of the fat is melted before the full heat is applied. If
the heat is brought up too rapidly, it will cause the Lard to be darker
in color than when it is gradually heated.