~BOLOGNA SAUSAGE~–Chop fine one pound each of beef, pork, veal and fat
bacon. Mix with three-fourths of a pound of fine chopped beef suet and
season with sage, sweet herbs, salt and pepper. Press into large skins
thoroughly cleaned and soaked in cold salt water for several hours
before being used, fasten tightly on both ends and prick in several
places. Place in a deep saucepan, cover with boiling water, simmer
gently for an hour, lay on straw to dry and hang.Beef Back Ribs Recipes


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