Homepage
Login
Profile
BookClubs
dmBox
Read this ebook for free! No credit card needed, absolutely nothing to pay.
Words: 25953 in 21 pages
This is an ebook sharing website. You can read the uploaded ebooks for free here. No credit cards needed, nothing to pay. If you want to own a digital copy of the ebook, or want to read offline with your favorite ebook-reader, then you can choose to buy and download the ebook.
Transcriber's Notes
More Transcriber's Notes may be found at the end of this text.
Butchers' Packers' and Sausage Makers'
Red Book
WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Index of Recipes
Hams and Bacon 2-3 Smoking 14-15 Boiling Hams 14-15 Sugar Cured Breakfast Bacon 18-19 Pumping 22-23 Dry Salt Meats 26-27 Mess Pork 38-39 Spare Ribs 42-43 Pickled Hog Tongues 42-43 Pickled Pigs Feet 46-47 Corned Beef 46-47 Rolled Corned Beef 50-51 Dried Beef 54-55
SAUSAGE RECIPES
Liver Sausage 58-59 Braunschweiger Leberwurst 62-63 Fancy Braunschweiger Leberwurst 66-67 Sardellen Liver Sausage 70-71 Blood Sausage 70-71 Tongue Sausage 78-79 Head Cheese 82-83 Pork Sausage 86-87 Wiener or Frankfort Sausage 90-91 Bologna Sausage 94-95 Leona Sausage 98-99 Bock Wurst 102-103 Cervelat or Summer Sausage 106-107 Salami 110-111 Landjaeger 110-111 Polish Sausage 114-115 Holstein Sausage 118-119 Minced Ham 118-119 New England Ham 122-123 Chopping and Mixing 122-123
Directions How to Cure Hams, Picnic Hams, Shoulders, Shoulder Butts and Breakfast Bacon
Hams should first be selected into:
Small hams from 7 to 12 lbs. average.
Free books android app tbrJar TBR JAR Read Free books online gutenberg
(0)More posts by @FreeBooks
