Cut sour apples (pippins) into slices without skinning them; fry or
_sauté_ them with small strips of pork. Serve both, tastefully arranged,
on the same dish.
SAUSAGES (_Warne_).
“Two pounds and a half of pork, fat and lean mixed (three times as much
lean as fat), one ounce of fine salt, a quarter of a pound of pepper,
two tea-spoonfuls of powdered sage, a quarter of a tea-spoonful of
allspice, and a quarter of a tea-spoonful of cloves. Chop the meat as
fine as possible: there are machines for the purpose. Mix the seasoning
well through the whole; pack the sausage-meat down hard in stone jars,
which should be kept in a cool place, well covered. When wanted for use,
form them into little cakes, dip them in beaten egg, then in wheat
flour, and fry them in hot lard.”
Always serve apple-sauce with pork sausages. Two dishes never suited
better. For breakfast, it would be well to have a centre of apple-sauce
on a platter, with sausages around, or vice versâ. They are a fine
garnish for a roast turkey.
It is said that sausages will keep forever, by frying them and putting
them in little jars, with a cover of hot lard.
TO CURE HAMS (_Mrs. Lestlie_).
For one hundred pounds of fine pork take seven pounds of coarse salt,
five pounds of brown sugar, two ounces of saltpetre, half an ounce of
soda, and four gallons of water. Boil all together, and skim the pickle
when cold. Pour it on the meat, which should first be rubbed all over
with red pepper. Let hams and tongues remain in the pickle eight weeks.
Before they are smoked, hang them up, and dry them two or three days.
Then sew the hams in cases.