Wiener or Frankfort Sausage
For 100 lbs. use 60 lbs. of lean pork, 30 lbs. of beef and 10 lbs. of fat pork; chop this very fine; add 16 ounces of “F” Best Spice ([p. 16]), “Victor” Flour ([p. 24]) as desired, 2 small raw onions, also enough salt, according to taste. Mix this well, the more you mix the better the taste and appearance. Stuff this into sheep casings, and link or twist into lengths of 4 to 6 inches and smoke from one-half to three-fourths of an hour over a hot fire. Also where sale is brisk, frankfurts can be immersed in hot water for a few minutes, to insure plumpness.
Use about 12 ounces of “A” Salvaline ([p. 112]) or Berkshire Preserver ([p. 4]) to 100 lbs. of meat.
(Continued on [Page 94])
Um eine billigere Bratwurst zu machen, nehme 20 Pf. Rindfleisch zu 80 Pf. Schweinefleisch (Pork Trimmings). Gebrauche dasselbe Quantum “P” Best Spice ([S. 16]) und “Special Victor Flour” ([S. 24]) als für die vorher angegebene Sorte. Bei heissem Wetter gebrauche ein Pfund “A” Savaline ([S. 112]) oder Berkshire Preserver ([S. 4]) zu jedem 100 Pf. Fleisch, um das Sauerwerden der Wurst zu verhindern.
Wienerwurst
(auch Frankfurter genannt)
Zu 100 Pf. nehme 60 Pf. mageres Schweinefleisch, 30 Pf. Rindfleisch und 10 Pf. Speck. Hacke all dieses Fleisch sehr fein, gebrauche ein Pfund “F” Best Spice ([S. 16]), “Special Victor Flour” ([S. 24]) je nach wunsch, zwei kleine rohe Zwiebeln und genug Salz, je nach Geschmack. Verarbeite das Fleisch sehr gut, je mehr, desto besser wird das Gewürz vermengt und die Wurst schmeckt viel besser. Stopfe dieses Fleisch in Schafdärme und drehe dieselben in 4 bis 6 zöllige kleine Würstchen ab. Wienerwurst soll von einer halben bis dreiviertel Stunde in heissem Feuer geräuchert werden, und sollte der Verkauf derselben gut sein, so kann man die Würste ein paar Minuten in heissem Wasser abbrühen, was ein gutes Aussehen derselben sichert.
(Fortsetzung auf [S. 95])
The Peerless Slicer
With Direct Connected Motor
The
Peerless Slicer
Sanitary
The meat, after it is put in the machine, is not touched with the hands. This clean and neat method will appeal strongly to your trade.
Once people have tasted meats sliced upon the Peerless Slicer they can never be induced to accept hand-cut meats.
This beautifully enameled machine and its perfect work attracts the attention of every customer.
Labor Saving
In this one item of labor saving the Peerless Slicer will quickly pay for itself.
No work at all. A boy can run it with almost no exertion—and five men at the block can’t keep up with him. The thickness of the slice is adjusted with absolute accuracy and can be changed from one thickness to another in an instant.
No expert meat cutter can compete with this machine; it will pay for itself in four month’s time.
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON