Every Step in Canning eBook

This eBook from the Gutenberg Project consists of approximately 223 pages of information about Every Step in Canning.

Here are a few ways to utilize the cuts that are really “left-overs.”

GOULASH

2 Pounds of meat scraps which can consist of beef, veal or pork. 2 Ounces of any fat. 2 Onions chopped fine. 1 Stalk celery, cut in small pieces. 2 Carrots. 2 Cups tomatoes either canned or fresh. 1 Bay leaf. 6 Whole cloves. 6 Peppercorns. 1 Blade mace or a little thyme or both.  A little flour. 1 Tablespoonful chopped parsley.  Salt and paprika to taste.

Cut the meat into one inch squares and roll in flour.  Melt the fat in the frying pan, add the vegetables (onions, celery, carrots) and brown lightly:  add the meat and brown.  Stir with a spoon or fork to prevent burning.  When browned empty into a pan.

Put the bay leaf, cloves, peppercorns, mace and thyme into a cheesecloth bag and add to the meat, add tomatoes.  Cover with soup stock or water and simmer 45 minutes if it is going to be canned.  If for immediate use, 2 hours will be necessary to thoroughly cook it.

Remove the spices, season with salt, paprika and the chopped parsley.  You can add Worcestershire sauce or soy sauce if desired.  Use only small quantities as these sauces are very strong in their distinctive flavor.  Put hot mixture into cans and sterilize.

If the different spices are not at hand a good goulash can be made by using the meat, fat, onions, tomatoes, flour, salt and pepper and omitting the rest of the recipe.

LIVER SAUSAGE

Beef, veal, or hog liver.  Remove the membrane and cut away the large blood vessels.  Soak in water 1 to 2 hours to draw out blood.  Boil until done.  When cooled put through a food chopper or grate finely.  Take half as much boiled fat pork as liver.  Divide this fat into two portions; chop one portion into one-quarter inch cubes; pass the other portion through the food chopper; mix all together thoroughly; add salt, ground cloves, pepper, and a little grated onion to taste.  A little thyme and marjoram may be added to suit taste. (For a liver weighing 11/2 pounds add 3/4 pounds fat pork, 3 to 4 teaspoonfuls salt, 1/2 teaspoonful cloves, 1/2 teaspoonful pepper, 1 small onion, 1/4 teaspoonful thyme, and pinch of marjoram.) This mixture is stuffed into large casings. (If no casings are available, make casings of clean white muslin.) Cover with boiling water, bring to a boil, and boil for 10 minutes.  Pack into cans, fill in with the water in which the sausages were boiled.  Sterilize.

This liver sausage may also be made from the raw liver and raw pork, but in that case the sterilizing is for a longer period, as the time-table indicates.  This recipe is recommended by the United States Department of Agriculture.

HEAD CHEESE

Copyrights
Project Gutenberg
Every Step in Canning from Project Gutenberg. Public domain.
Follow Us on Facebook