100 lbs. Beef. PRESSED BEEF. 2 lbs. Salt. 1⁄2 oz. Ground Cloves. 1⁄2 oz. Ground Mace. I oz. Ground Cinnamon. I oz. Ground Allspice. 4 oz. Black Pepper. 1⁄2 oz. Cayenne Pepper. 11⁄2 pints Vinegar. Place the beef in kettle, cover with cold water, bring to a boil and cook until well done; remove all bones, cut in small pieces, mix with salt and spices, and pack in 1 lb. flat cans. Reduce the liquor in which the meat was cooked to 21⁄2 gallons, add the vinegar and pour over meat in cans; tip and process 45 minutes at 250 degrees. BEEF STEW. 100 pounds Beef, cut in small pieces. 15 pounds Sliced Onions. 200 pounds Potatoes, cubed or cut in small pieces. 372 gallons Water. 2 pounds Soup Herbs. I pound Parsley. 4 pounds Salt. I pound ordinary Black Pepper. 10 pounds Flour. Place the beef in kettle and cover with 321⁄2 gallons of the water, turn on steam and bring slowly to a boil; a few minutes after boil commences the scum of the meat will rise to the top; turn off steam and skim this off; tie the soup herbs in a bag and throw in, add the onions, bring to a boil, and simmer three hours; then add the potatoes and salt, and cook ten minutes after it boils; then add the flour mixed with 5 gallons water; bring to a full boil and shut off steam; then add the pepper and the parsley very finely chopped. Pack in 3-pound cans; cap, tip and process 60 minutes at 250 degrees. ROAST MUTTON. Handle and process same as Roast Beef, but fill cans with melted meat jelly, to which has been added a little of the pan grease. CURRIED MUTTON. 100 pounds Boiled Mutton, finely chopped. 50 pounds Rice. 7 pounds Butter. 5 pounds Flour. 21⁄2 pounds Curry Powder. 3 pounds Salt. 61⁄2 gallons Boiling Water. Wash the rice and drop slowly in 40 gallons boiling water; cook 35 minutes and drain water off. Place butter in kettle and melt; mix the flour with butter; add 61⁄2 gallons water and stir constantly until it boils; then turn off steam and mix in all the other ingredients, including the rice. Place while hot in 3-pound cans; cap, tip and process 70 minutes at 250 degrees. IRISH STEW. Make and process same as Beef Stew, substituting 200 pounds mutton for the 100 pounds beef. Chop the veal and ham very fine; beat the eggs, and add the onion juice; then mix all the ingredients together. Press in moulds of same shape and size as cans; turn out, and brush with new milk; lay in baking pan and place in oven to brown; when colored, place in cans; solder lid, tip, and process I-pound cans 55 minutes at 250 degrees. JELLIED VEAL. 100 pounds Knuckle of Veal. 21⁄2 pounds Onions. 2 ounces Mace, whole. Cut the veal in small pieces, place in kettle, and cover with cold water; bring to a boil, and simmer one hour; then add the onion and allspice enclosed in a bag, and simmer one hour longer; take out the meat, remove the bones and pack in cans; add the vinegar and sauce to the liquor; strain and pour over meat in cans; cap, tip, and process in I-pound cans 40 minutes at 250 degrees, and 2-pound cans 55 minutes at 250 degrees. ROAST VENISON. Handle and process same as beef, adding one ounce butter for each pound in roasting pan; make gravy same way, but replace one quart of the water with sherry wine. TONGUE, BEEF'S. Soak salted or smoked tongue in cold water 12 hours; place in kettle and cover well with cold water; bring to a boil and simmer two or three hours, according to size; take from kettle and remove skin, commencing at tip and stripping back to root. Roll it and place in can; fill can with veal stock. Solder on lid; cap, tip and process small tongues 60 minutes at 250 degrees; medium tongues 90 minutes at 250 degrees; large tongues, 120 minutes at 250 degrees. TONGUE, PIG'S. Soak salted tongues in cold water for 12 hours; place in kettle, cover with cold water; bring to a boil and simmer two hours; take from kettle and remove skin; pack in flat cans and fill with veal stock; solder on lids and tip; process I-pound cans 60 minutes at 250 degrees; 2-pound cans 90 minutes at 250 degrees. TONGUE, SHEEP'S. Handle and process same as pig's tongues. POTTED BEEF. 85 pounds Beef. 20 pounds Salt Pork. 3 pounds Salt. 11⁄2 pounds Mixed Spice. Plunge the beef in salted, boiling water, and cook until very tender; cover the pork with cold water, bring to a boil, and cook 21⁄2 hours; remove all bones from the beef and skin the pork; grind the mixed beef and pork to a smooth paste, thoroughly incorporate the salt and mixed spices; place in cans; cap, tip and process 14-pound cans 40 minutes at 250 degrees; 2-pound cans 45 minutes at 250 degrees; 1-pound cans 50 minutes at 250 degrees. Mixed spices for above: 2 pounds ground white pepper, 4 pound cayenne pepper, 1 ounce powdered nutmegs, 4 ounces powdered cinnamon seed, 2 ounces summer savory, I ounce powdered sweet marjoram and 2 ounces powdered thyme. POTTED HAM. Place 10 pounds of ham or shoulders in kettle and cover well with cold water; add 4 pound mace, 1⁄2 pound cloves and 1 ounce bay leaves; bring very slowly to a boil and simmer 4 hours; when done, take out and remove the skin and bone, and grind to a paste; add 3/4 pound ground white pepper, 4 ounces ground cayenne pepper, 2 ounces powdered sage and salt, if necessary; place in cans; cap, tip and process same as beef. If the hams are very fat, use a portion of them for beef and tongue in place of pork. POTTED TONGUE. 75 pounds Salted Tongue. 25 pounds Salted Pork. 3 pounds Salt. 1⁄2 pound Ground Black Pepper. I pint Onion Juice. Soak tongues 12 hours in cold water; place in kettle, cover with cold water; bring to a boil and simmer 3 to 4 hours, according to size; when done, take out remove skin; cook the pork and skin; grind very fine and mix with the other ingredients; place in cans, cap, tip and process same as beef. POTTED CHICKEN. 90 pounds Chicken. 10 pounds Salt Pork. 5 pounds Onions, sliced. 4 pounds Salt. I pound Parsley. 1⁄2 pound Ground White Pepper. 4 pound Whole Cloves. 2 ounces Mace. I ounce Bay Leaves. Cook and skin the pork, same as for beef; draw and clean the chickens; place in kettle with 2 pounds of the salt, the onions, parsley, cloves, mace and bay leaves; cover with cold water; bring to a boil; simmer until tender; take from kettle and remove skin and bone; grind to a fine paste; mix the remainder of the salt and the pepper with it; place in cans; cap, tip and process same as beef. Use the liquor in which the chickens are cooked for chicken soup, or concentrate it to one-half its bulk; place in one-gallon cans; cap, tip and process 55 minutes at 250 degrees, and sell as concentrated chicken soup. POTTED TURKEY, OTHER POULTRY AND GAME. Make and process same as chicken. ROASTED CHICKEN. Draw, singe, clean and truss the chickens. Clean the giblets, place in kettle, cover with cold water, bring to a boil and simmer while chickens are roasting. For each chicken put two thin slices of bacon and place chicken thereon; if to be canned, in halves, split lengthwise, or in quarters (breasts), cut before roasting. Cover the bottom of pans with water in which salt has been dissolved (1 lb. for 100 pounds of chicken), and put pans in oven and cook one to one and a half hours; when done, take chickens and bacon out of pan, and make sauce. To each pint of grease add 1 lb. butter and I pint of flour, mix smoothly, and add 2 gallons of water in which giblets were cooked, put on fire and stir constantly until it boils; chop the giblets fine and mix them in the gravy with 3/4 of a lb. of salt, 11⁄2 oz. ground white pepper and enough caramel to make a brown color. Place chicken in can and fill can one-third full of the sauce, solder on lid, tip and process at 250 degrees, 4 chicken size, 55 minutes; 1⁄2 chicken size, 65 minutes; whole chicken sizes, 80 minutes. STEWED CHICKEN. Draw and clean the chickens; cut each one in eleven pieces; place in kettle and nearly cover with boiling water; bring to a boil and simmer until tender; remove from kettle; skin and carefully bone; fill in cans and cover with the following sauce: |