Bologna Sausage ( Cooked. )
2 lbs. lean beef.
2 lbs. lean veal.
2 lbs. lean pork
2 lbs. fat salt pork—not smoked.
1 lb. beef suet
10 teaspoonfuls powdered sage.
1 oz. marjoram, parsley, savory, and thyme, mixed.
2 teaspoonfuls cayenne pepper, and the same of black.
1 grated nutmeg.
1 teaspoonful cloves.
1 minced onion.
Salt to taste.
Chop or grind the meat and suet; season, and stuff into beef-skins; tie these up; prick each in several places to allow the escape of the steam; put into hot—not boiling water, and heat gradually to the boiling-point. Cook slowly for one hour; take out the skins and lay them to dry in the sun, upon clean, sweet straw or hay. Rub the outside of the skins with oil or melted butter, and hang in a cool, dry cellar. If you mean to keep it more than a week, rub pepper or powdered ginger upon the outside. You can wash it off before sending to table. This is eaten without further cooking. Cut in round slices, and lay sliced lemon around the edge of the dish, as many like to squeeze a few drops upon the sausage before eating.