Wood Trim can be had in any finish desired
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Leona Sausage
Take 65 lbs. of beef, well trimmed, 25 lbs. pork trimmings and 10 lbs. of bacon. Cut bacon into small cubes; chop beef and pork very fine and leave same for one day in cooler. Then add 1 lb. of “F” Best Spice ([p. 16]), 1 lb. of Victor “P” Savaline ([p. 36]) or Shorthorn Preserver ([p. 8]), a few small raw mashed onions, salt according to taste, Special Victor Flour ([p. 24]) as desired, add water and mix this very good, then fill into beef middles and smoke and boil the same as straight bologna.
To make a fine big bologna or Cleveland sausage, use the same kind of meat and spices as used for Leona, also use for 100 lbs. of meat, 15 lbs. of pickled, boiled pig tongues, and cut them into 1-inch cubes. Also use 10 lbs. of raw dry salted back fat, cut that into small 1⁄4-inch cubes and mix both good and evenly with the meat. Stuff this into beef bungs, and smoke and cook the same way as big bologna.
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