Limerick Cheese.—These are made from the following recipe:—
21 lbs. lean pork.
7½ lbs. Fat.
¼ lbs. dry antiseptic.
¼ lbs. white pepper (No. 2).
¼ lbs. Salt
3½ lbs. farinaceous stuff (such as either rice or pansitose).
2¾ lbs. suet.
1 noggin of cochineal.
Liver Cheese.—For this a tin mould is needed of 12 inches long, 6 inches high, and 7 inches broad, and a very close cover. The mould should be lined with raw white finely sliced back fat, also the cover.
6 lbs. finely minced raw liver.
4 lbs. raw lard.
Mix together, and add four eggs, 6¼ ozs. fine salt, ½ oz. fine white pepper, 1/3 oz. Thyme, 1/3 oz. Nutmegs, 1/3 oz. Mace, 1 oz. cloves, four eschalots, fried in fresh butter a nice yellow, and grated and salted. Now mix all together, and put into the mould. Then lay on the cover of back fat, then the well-greased lid. Shut up tight, and put the mould in boiling water, and let it boil for two and a-half hours gently. Afterwards let the shape stand for twelve hours until perfectly cool, then set it for an instant in warm water, take off the cover, and turn out the mould on a clean plate.
Instead of being boiled, this liver cheese could be baked in an oven till ready.
Liver Sausage.—Take 100 hog's livers (you can, without doing any harm to the sausage, take to every two hogs' livers one calf's liver). Cut them in slices, take the blood vein and fibre out, put in a tub and scald with hot water; repeat this operation until the livers look clean and white; chop the whole, then add 12½ lbs. fat from the intestines, which should be boiled half an hour before, mixing with the balance; then chop the whole once more. Add 5 lbs. fat pork cut into small pieces, boil the whole half an hour, then mix with the following spices:—7 ozs. salt, 1 oz. ground marjoram, ½ oz. ground sage, ½ oz. ground thyme, 2 ozs. ground pepper, ½ oz. Basil.
To increase the amount besides using livers, you may use veal from the head, the kidneys, and other parts of veal that are not readily saleable. Stuff in hog casings or beef rounds. Cut into lengths of from eleven to thirteen inches. Boil for thirty minutes in the broth which was obtained from the preparation of the meats. If the sausages are large, boil perhaps thirty minutes longer. During the boiling the sausages should be continually turned with a wooden ladle and pricked with a fork or other sharp instrument. After removing, immerse for four or five minutes in clear cold water. If these sausages are cooled too slowly, the fat will not be distributed equally among them, but will have a tendency to collect on the upper side.
After cooling, the sausages should be hung in the open air from ten to twelve hours in summer, and from two to three days in winter, when they are then ready for smoking, which must be continued for six days.
Liver Sausage (Goose).—Take 20 lbs. white goose livers, place in clear cold water for two hours. To 40 lbs. hogs' livers (one-third of this amount may be calves livers, from grown calves), add 15 lbs. well cooked veal, 18 lbs. cooked fat from the intestines, 7 lbs. raw fat pork, chop fine together and add 23 ozs. salt, 7 ozs. ground pepper, 1½ ozs. ground nutmeg, 1 oz. ground cinnamon, 1 oz. thyme, and 1 oz. ground marjoram.
If the mass be too stiff, add a half pint of water. To this add the watered goose livers cut into thin slices about 1/16 th of an inch thick, and stuff in hog bungs, using the largest nozzle of your stuffer. Prick with a fork before cooking, or the casings will burst as soon as put in the hot water.
Cool and smoke the same as with plain liver sausage.
Liver Sausage (Truffle Goose).—Take 30 lbs. hogs' livers scalded and cleaned as usual, 18 lbs. cooked fat from the intestines, 12 lbs. raw fat pork, and add 30 lbs. watered goose liver; mix and chop fine, then add 10 lbs. more goose liver cut into small cubes. Season with 26½ ozs. salt, 9 ozs. ground pepper, 50 ozs. truffles cut into pieces the size of a hazelnut, and proceed the same as in goose liver sausage.
Liver Sausage (False).—To 30 lbs. cooked hogs' neck, add 30 lbs. of cooked tripe, 25 lbs. fat from the intestines, 15 lbs. cooked veal, 10 lbs. lean pork, 36 slices of eschalots, which have been fried in lard, and chop finely together; add 31 ozs. salt and 7 ozs. ground white pepper. Stuff in absolutely clean beef middle casings. Special care must be taken that the sausages are stuffed firmly and tied stoutly. They are then cooked in clear water or broth for half an hour. Remove and cool quickly in clear cold water. They are then ready to hang in an airy place and will keep without being smoked for several weeks.
Liver Sausage (Raisin).—Take 100 lbs. of prepared hogs' livers, scalded until clean and white ; chop and add to it the brains of twenty-three calves. Mix with it 10 lbs. wheat bread, 9o ozs. raisins, 90 ozs. currants, 90 ozs. coursely ground blanched almonds, 90 ozs. pulverised white sugar, 70 ozs. medium sized onions, which have been previously chopped and fried brown in lard. Mix well, stuff into narrow hog casings, and tie in circular form; boil about fifteen minutes continually stirring. After removing from copper, cool quickly in clear cold water. The sausages arc not suitable for smoking. In winter they will keep from six to eight days, or as long as they remain frozen.
Liver Sausage.—To every two hogs' livers add one calf's liver, cut in thin slices, taking out sinews. Scald well with hot water until the livers look white and clean. Chop well, adding one-eighth the amount of pure fat from the intestines of a hog, boiling the fat for half an hour before
mixing. Mix and chop together again very fine, adding 4 ozs. of fat pork to every 5 lbs. of the balance. Then boil for half an hour, adding the following spices to every 100 lbs. of liver sausage :—
7 ozs. Salt,
1 oz. ground marjoram,
½ oz. ground sage,
½ oz. ground basil,
½ oz. ground thyme,
2 ozs. ground pepper.
Several onions or a small amount of garlic may be added if liked.
To increase the amount of liver sausage, veal from the head and kidneys may be used. Stuff with stuffer into narrow hog casings twelve to eighteen inches long, not filling very full, tying the ends with twine. Sometimes rounds are used, but are hardly strong enough. When filled and tied, they are cooked in water just below the boiling point for thirty minutes, to give the white appearance, continually stirring them. Care should be taken to prick the air places, or they will fill with fat,
spoiling the appearance of the sausage. After cooling they may be hung in the open air for two or three days, and then smoked for six days over a slow fire.
Liver Sausage (Sardine).—Use 40 lbs. boiled pigs' livers (clean them from all veins and fibre), 7½ lbs. Sardines (washed clean, boned, and tails cut off),
15 lbs. cooked veal,
7½ lbs. cooked lean pork,
20 lbs. cooked fat pork,
10 lbs. raw fat pork. Chop together very fine, and add—
14 ozs. salt.
10 ozs. white pepper (ground).
1 ozs. Thyme (ground).
1 ozs. Marjoram (ground).
Stuff into beef middles. Cook and smoke the same as plain liver sausage.
Liver Sausage (Truffled).—Take 5 lbs. pigs' liver and 3 lbs. fat pork. Mince these two together very fine, and add about ¼ lb. good truffles cut into narrow strips. Add some pepper and salt and knead together. Fill into narrow pig's casings, and simmer for about half an hour. Wash well in cold water and hang up to dry; and if to be kept any time, smoke for a day. Wine is sometimes used in which to cook the truffles. Care must be taken not to add any spices, otherwise the flavour of the truffles will be spoiled.
Liver Sausage (Strasburg Truffles and Goose).— (German Recipe).
—This sausage does not keep long, so 10 lbs. is enough to make at a time.
Take 2 lbs. of white calves' liver, stew it for a little in hot water. Cut it in thin slices, and chop it up a little. Add to it 8 lbs. of pork— the neck or breast piece of a firm young pig. Take half fat and half lean, and mince both very fine, Next add four eschalots which have been fried in fresh butter a bright yellow colour. Add 5 oz. Salt, ½ oz. white pepper, 1/3 oz. white ginger, 1/3 oz. mace. These sausages, being of a fine class, should not be seasoned too high. Then cut from a fine red salted tongue 1 lb., and cut them into dice the size of peppercorns, add 2 oz. of Perigord truffles; also cut into morsels the size of peppercorns. Now mix well and put them into the stuffer very tightly, filling them into very wide fresh pig-skins not more than 12 inches long. Boil them three-quarters of an hour or an hour; boil them in clear water in which no other sausage, such as blood sausage, has been boiled in. After they are ready, throw them into cold water, changing the water often in order to keep the juice in the sausage and make them beautifully white.
Liver Sausage (Goose). — Goose liver sausage is the same mixture as for the truffles, only the pieces must be cut into bits the size of small nuts, and then to 10 lbs. of the mixture take 5 lbs. of goose-liver, which is not to be mixed with the other meat; but first put a narrow layer of cut goose-liver, then a layer of truffle meat, and so on time about until both meats are used. Then make into balls, and put them carefully into the machine for filling. Put this in very wide skins, and do not press the liver in filling. It is simpler to make truffles and goose-liver sausage at one time. Cook the latter after filling in the same manner as the former.
Logwood.—Used for neutralising the brown colour of black puddings and making them of a darker shade. It is now to some extent superseded by aniline black dyes. It is the solid heart wood of the luemaloxylon campechianum of the family of the leguminosa, and is a native of Mexico and Central America. For black puddings a little of the powder is mixed with the boiling water. The purple colour of the dye and the brown of the sausage give, when proper proportions of the former are used, a fairly deep black colour.
Lung Blood Sausage.—Lung blood sausage differs from the common blood sausage, in that the pig's lung and liver is sifted with the blood, is mixed and used just as if it were nothing but blood. It is presumed that the amount of meat is increased to counter-balance the amount of lung or liver used in the blood. Of course the spices must be increased also. Lung blood sausage has the advantage of the common blood sausage in that it keeps a better flavour and will not dry up so quickly.—see also Blood Sausage.
