Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one third fat
- 44 family receipt book
- two thirds onions
- salt
- pepper
- sage
Directions
After the chines have been in pickle a week or ten days, boil them and let them freeze. They are considered a great delicacy.
TO MAKE SAUSAGE MEAT. Take the tender pieces of pork, lean and fat, one third fat and two thirds lean, season with salt and pepper, and those that are for immediate use are improved by putting in some sage finely pulverized, but if kept too long, it will have a musty taste. If
44 FAMILY RECEIPT BOOK.
sausage meat is put in to skins, laid for ten days in pickle, then hung up and smoked a little, they will keep all summer. Those that are not put into skins, should be put into stone crocks, and have lard run over the top to exclude the air.
HOG'S HEAD CHEESE. Wash the heads well, take off the ears and nose, and remove the eyes ; boil them till tender, and all the bones come out ; then take it up, carefully taking out all the bones ; cut up the meat very fine : then sea- son with pepper and salt; put this back again into the pot with the liquor ; let it simmer slowly for half an hour, pour into bowls, and set it away to cool; cut in slices for the table.
TO ROAST A GOOSE. Wash the goose well; make a stuffing of two thirds onions and one third sage leaves, pepper, salt and butter ; fill the goose, and put it down to roast in the tin kitchen with some salt and water; baste it frequently. A large goose will take an hour and a half to cook: make a gravy with the giblets hashed; season with pepper and salt. Some persons prefer the dressing made of potatoes. Ducks are done in the same way, but will cook in half an hour: to be eaten with cranberry sauce.