Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

have one hundred pounds of sausage from twelve hundred weight of pork, and since the introduction of sausage choppers, a great deal more sausage is made, than formerly, by the old method. Clean a few of the maws, and soak them in salt and water, and fill them with sausage meat, sew them close, let them lay in pickle for two weeks then hang them up, and when your meat is smoked, let them have a few days smoke. In this way sausage will keep all summer, and is very nice when boiled slowly for several hours, and eaten cold. The best fat to chop in with sausage is taken from the chines or back bones. To keep sausage for present use, put it in small stone pans, and pour melted lard over the top; for later in the season, make muslin bags that will hold about three pounds, with a loop sewed on to hang them up by; fill them with meat, tie them tight, and hang them in a cool airy place; they will keep in this way till August, when you want to fry them, rip part of the seam, cut out as many slices as you want, tie up the bag and hang it up again. If you have a large quantity, a sausage chopper is a great convenience. Liver Sausage Take four livers, with the lights and hearts, have two heads cleaned, and boil them with any scraps, or skinny pieces you have, skim the pot, take out the livers when they are done, and let the heads boil longer, when they are done, pick out the bones, and chop all together, season with sage, thyme, sweet marjoram, salt and pepper, put it in pans, and fry it as sausage. Bologna Sausage Chop ten pounds of beef, with two pounds and a half of the fat of fresh pork, pound one ounce of mace, and one of cloves, and mix in, let it stand a day, then stuff it in large skins, let them lay in brine ten days, then hang them up to smoke