Triple ^attta^f.— Take equal parts pork (fat and lean,) veal and beef suet,
grind or chop fine and to every three pounds meat add seasoning of grated
rind or half of a lemon, small nutmeg grated, six powdered sage leaves, one
teaspoon pepper, two of salt and half teaspoon each summer savory and
marjoram with a half pint bread crumbs✪ Triple Sausage. Pack for use as Pork Sausage.
Mutton. — ^This is cut up as directed and corned and dried the same way
that beef is.
Veal. — To cut the pieces up for use follow directions in illustration. For
Calf 9 Head and Feet, the first thing to do is to remove the hair, unless pur-
chased at the butchers when they will be nicely scraped, and will only need
to be wiped carefully with a damp towel so that no hair adheres. ^To remove
the entire hair drop the head ana feet into a tub of hot water that has had a
shovelful of wood ashes boiled in it, or a few crumbs of concentrated lye, or
washing soda. The water must not be quite boiling hot, as that will set the
hair and make cleaning difficult. Chum them about with a stick of wood a
few minutes, then scrape with a sharp knife. Put the head into cold water
and leave it there to draw out the blood for a moment, and dry well witl^ a
towel. Roast the hoofs in hot coals and pry ofi' with a knife point, or some
wash head and feet clean, sprinkle powdered resin over the hair, dip them
in boiling water and take out immediately, and then scrape them clean ; after"
wards soak them in water four days, changing the water every day.
To prepare for use there are different ways ; some cut from between the
ears to the nose touching the bones ; then cutting close to it, take off flesh,
turn over the head, cut open the jaw-bone from underneath, and take out
tongue whole. Turn the head back again, crack the top of skull between the
ears and take out the brains whole ; cut the head through the center, remove
the skin from the nasal passage and cleanse thorougnly by scraping and
Bcalding. Or remove the skin^ cut open from throat to edge of lower jaw,
without breaking more than necessarv and put skui aside in cold water for
soup. To remove the brain cut the skuH with a meat saw from between the
ears and above the eyes and the brain may be then taken out without breaking.
To Bone a Head ; place it on table with the front part of the head facing
you ; draw the sharp point of a knife from the back part of the head right
down to the nose, making an incision down to the bone of the skull ; then
with the knife clear the scalp ^and cheeks from the bones right and left, always
keeping the point of the knife close to the bone. If you have not previously
removed the brains, they are best removed before boning, chop the head in
two and remove them as carefully as possible. When the head has been
boned wash it well, wipe it with a clean cloth, season the inside with salt
and pepper, roll it up with the tongue, tie it up, and parboil it in hot water
for ten minutes ; then put it into cold water a few minutes, wipe it dry, and
set it aside until wanted ; this is blanching it. In removing braim be very
careful not to break them ; prepare them either by single or double blanching.
Page 565 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Triple Sausage.— Take equal parts pork (fat and lean,) veal and beef suet, grind or chop fine and to every three pounds meat add seasoning of grated rind or half of a lemon, small nutmeg grated, six powdered sage leaves, one teaspoon pepper, two of salt and half teaspoon each summer savory and marjoram with a half pint bread crumbs. Pack for use as Pork Sausage.
Mutton. — This is cut up as directed and corned and dried the same way that beef is.
Veal. — To cut the pieces up for use follow directions in illustration. For Calf's Head and Feet, the first thing to do is to remove the hair, unless purchased at the butchers when they will be nicely scraped, and will only need to be wiped carefully with a damp towel so that no hair adheres. To remove the entire hair drop the head ana feet into a tub of hot water that has had a shovelful of wood ashes boiled in it, or a few crumbs of concentrated lye, or washing soda. The water must not be quite boiling hot, as that will set the hair and make cleaning difficult. Chum them about with a stick of wood a few minutes, then scrape with a sharp knife. Put the head into cold water and leave it there to draw out the blood for a moment, and dry well with a towel. Roast the hoofs in hot coals and pry off with a knife point, or some wash head and feet clean, sprinkle powdered resin over the hair, dip them in boiling water and take out immediately, and then scrape them clean ; after wards soak them in water four days, changing the water every day.y.
To prepare for use there are different ways ; some cut from between the ears to the nose touching the bones ; then cutting close to it, take off flesh, turn over the head, cut open the jaw-bone from underneath, and take out tongue whole. Turn the head back again, crack the top of skull between the ears and take out the brains whole ; cut the head through the center, remove the skin from the nasal passage and cleanse thoroughly by scraping and scalding. Or remove the skin^ cut open from throat to edge of lower jaw, without breaking more than necessarv and put skin aside in cold water for soup. To remove the brain cut the skuH with a meat saw from between the ears and above the eyes and the brain may be then taken out without breaking.
To Bone a Head ; place it on table with the front part of the head facing you ; draw the sharp point of a knife from the back part of the head right down to the nose, making an incision down to the bone of the skull; then with the knife clear the scalp and cheeks from the bones right and left, always keeping the point of the knife close to the bone. If you have not previously removed the brains, they are best removed before boning, chop the head in two and remove them as carefully as possible. When the head has been boned wash it well, wipe it with a clean cloth, season the inside with salt and pepper, roll it up with the tongue, tie it up, and parboil it in hot water for ten minutes ; then put it into cold water a few minutes, wipe it dry, and set it aside until wanted ; this is blanching it. In removing braim be very careful not to break them ; prepare them either by single or double blanching.
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Triple Sausage