§ 44. Bologna Sausage
To each ten pounds of lean beef, use one pound of fat pork or bacon. Chop finely and season with three ounces of salt, two ounces pepper, and a little ground coriander. Stuff casing, and tie every ten or twelve inches. Hang the stuffed casings straight. Smoke for ten or twelve hours. Cook in boiling water until the sausage floats. Dry on clean hay or straw in the sun and hang away in a cool place until wanted.