No.
32
Chopper, with Attachment
14.00
No.
122
Attachment only
7.50
No.
122
Chopper, with Attachment
11.00
No.
132
Attachment only
9.50
No.
132
Chopper, with Attachment
14.00
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Page header
Bockwurst
Take 30 lbs. of beef, 35 lbs. of veal and 35 lbs. of pork, chop very fine, add 1 lb. of “F” Best Spice (p. 16 ), 1 lb. of Victor “A” Savaline (p. 112 ) or Berkshire Preserver (p. 4 ), Victor Flour (p. 24 ) as desired, 2 lbs. of raw onions, 3 ounces chives, cut into very small pieces, salt according to taste, and about 20 to 25 lbs. of water. Mix this very good and rub meat until it is white, as bockwurst should look as white as possible; stuff into wide sheep casings and link in lengths about 5 inches.
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