The Butchers’ Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats (Classic Reprint) - Softcover

Smith, John D.

Softcover

ISBN 10: 1333640323 ISBN 13: 9781333640323

Verlag: Forgotten Books, 2017

Inhaltsangabe

Excerpt from The Butchers’ Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats

These are the ingredients for so many pounds of meat: To 25 pounds of meat it will take 4 ounces of salt, 4 ounces of fine saltpetre, 3 ounces of pepper, 2 ounces of coriander seed, 12 ounces of potato flour. From 3 to 4 pounds of 'ater, H, pounds of fat. Pork. To 50 pounds of meat: 8 ounces of salt, 6 ounces of pepper, 4lounces coriander seed, 8 ounces tine salt petre, 11 pounds of potato flour. 6 to 8 pounds water. Pounds of fat pork. To 75 pounds of meat: 12 ounces of salt-petre. 14 ounces salt, 9 ounces pepper. 7 ounces coriander seed, 1; pounds of potato flour, ML to 12' pounds of water, 23 pounds fat pork. To 100 pounds of meat: 11; pounds of saltpetre, 13 pounds of salt, 10 ounces of coriander seed. Pounds of potato llour, 15 to 16 pounds of water, 3 pounds of fat pork. Always put the pork in when the meat is chopped about tine enough, for the pork doesn't have to be (dumped as line as the other meat. You can use most any kind of meat for bologna.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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Excerpt from The Butchers' Manual: Containing Practical Receipts for Making Sausage and Preparing and Curing All Kinds of Meats

These are the ingredients for so many pounds of meat: To 25 pounds of meat: 3 ounces of pepper, 2 ounces of coriander seed, giof a pound of potato flour, 4 to 5 pounds of water, 1 pounds of fat pork. To 50 pounds of meat: 6 ounces of pepper, 5 ounces of coriander seed, 1} pounds of potato flour. 5 to s poundsof water, 2 pounds of fat pork. To 75 pounds of meat: 9 ounces of pepper, 7 ounces of coriander seed, 1% pounds potato Hour, 10 to 12 pounds water. 211 pounds of fat pork. To 100 pounds of meat: 1 pound of pepper, 8 ounces coriander seed, 2} pounds of potato Hour, 14 to 15 pounds of water, 3 pounds of fat pork. Always put the pork in when the meat is chopped almost fine enough, for the pork doesn't have to be chopped as fine as the other meat. ~you can use most any kind of meat for bologna.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Details zur Ausgabe

• Verlag: Forgotten Books
• Erscheinungsdatum: 2017
• Sprache: Englisch
• ISBN 10: 1333640323
• ISBN 13: 9781333640323
• Einband: Tapa blanda
• Anzahl der Seiten: 30
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar