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Wisconsin cookbook, 1900-1920
Page 77
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77 Meats Head Cheese 2 pork shanks 10& veal bone Little salt Boil until to pieces then let get cold & cut from bone & chop. 1 onion chopped fine Pepper & salt. Then take enough liquor to wet meat & boil untill onion is done. Put in tins. Put sage or a bay leaf in Mrs. O. J. Nelson Beef Loaf 1 lb beef steak chopped or ground. 1 lb. pork steak chopped or ground 1 slice salt pork 1 cup cracker crumbs 2 eggs. Pepper, salt, sage to taste, mix & bake basting after. Add a little water in pan when baking Mrs. Plauty Veal loaf Chop fine 3 lbs. of leg or [lion?] of veal & 3/4 lb. salt pork chop finely together roll 1 doz crackers put half of them in the veal with 2 eggs season with pepper & a little salt if needed, mix all together & shape into a solid form then take cracket that are left & spread smoothly over outside Bake 1 hr & eat cool.
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77 Meats Head Cheese 2 pork shanks 10& veal bone Little salt Boil until to pieces then let get cold & cut from bone & chop. 1 onion chopped fine Pepper & salt. Then take enough liquor to wet meat & boil untill onion is done. Put in tins. Put sage or a bay leaf in Mrs. O. J. Nelson Beef Loaf 1 lb beef steak chopped or ground. 1 lb. pork steak chopped or ground 1 slice salt pork 1 cup cracker crumbs 2 eggs. Pepper, salt, sage to taste, mix & bake basting after. Add a little water in pan when baking Mrs. Plauty Veal loaf Chop fine 3 lbs. of leg or [lion?] of veal & 3/4 lb. salt pork chop finely together roll 1 doz crackers put half of them in the veal with 2 eggs season with pepper & a little salt if needed, mix all together & shape into a solid form then take cracket that are left & spread smoothly over outside Bake 1 hr & eat cool.
Szathmary Culinary Manuscripts and Cookbooks
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