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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MEATS

TO MAKE SAUSAGE

Take 20 pounds of pork (3/4 lean and 1/4 fat), 6 ounces of salt, 1 ounce of pepper, 1 1/2 ounces of sage or 1 ounce of ground cloves. Put the meat through a meat grinder, and mix all together well.

Sister J. W. Trostle, Glendora, Cal.

 

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