. Cassell's dictionary of cookery : containing about nine thousand recipes . BOILING POT. are made of wi-ought-iron or cast-iron. Theforaier are the more expensive of the two, butare at the same time more durable, as they arebetter able to withstand the heat of the DEEP BOILIKG POT. These vessels should be washed out and driedas soon as they are done with, and when not inuse should be kept without cover in a dry cost of a pot to hold five and a halfgallons, ?v^TOught-iron, £1; cast-iron, 7s. Bologna Sausage.—Take equal quan-tities of beef and pork, pound it to a paste and
. Cassell's dictionary of cookery : containing about nine thousand recipes . BOILING POT. are made of wi-ought-iron or cast-iron. Theforaier are the more expensive of the two, butare at the same time more durable, as they arebetter able to withstand the heat of the DEEP BOILIKG POT. These vessels should be washed out and driedas soon as they are done with, and when not inuse should be kept without cover in a dry cost of a pot to hold five and a halfgallons, ?v^TOught-iron, £1; cast-iron, 7s. Bologna Sausage.—Take equal quan-tities of beef and pork, pound it to a paste it veiy highly with pepper, salt, mace,cloves, and a little garlic. When this mixtureis put into the skins, add a strip or two of fatbacon; it maybe boiled for one hour, or smokedfor two or three months, when it will be fit foruse. The Italians cat it in its uncooked cost of meat, lOd. to Is. per pound. Bologna Sausage (another way).—Takea pound of lean beef or veal, a pound ofbacon, rather fat, a pound of beef suet, and apound of loan pork. Chop up very small alltogether, with a handful of sage leaves and afew sweet herbs; season to taste with salt andpepper, and press into a large, clean sausage-skin. Put the sausage into a saucepan
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
