Miss Beecher's Domestic Receipt Book Designed as a Supplement to Her Treatise on Domestic Economy
CHAPTER II.
MARKETING--CARE AND USES OF MEATS.
Selection and uses of meats. Modes of cooking and using the different parts of animals. Beef. Veal. Mutton. Pork. Marketing. On the Cure of Meats. Directions for cutting up a Hog. To try out Lard. Directions for salting down Pork. Mr. H. H.’s Receipt for Curing Hams. To prepare Cases for Sausages. Sausage Meat. Bologna Sausages. Another Receipt for Sausage Meat. Pickle for Beef, Pork, Tongues, or Hung Beef. Another by measure, and with less trouble. To salt down Beef to keep the year round. To Cleanse Calf’s Head and Feet. To Prepare Rennet, 26