Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 27 \N | Percent beef trimmings |
| 27 \N | Percent pork trimmings |
| 24 \N | Percent pig's cheek |
| 13 \N | Percent tripe |
| 9 \N | Percent pig's heart |
| ⅓ \N | Of weight in ice water |
| \N \N | Salt |
| \N \N | Onion |
| \N \N | Mace |
| \N \N | White pepper |
| \N \N | Red pepper |
| \N \N | Saltpetre |
| \N \N | Sugar |
| \N \N | Flour; for thickening |
Narrow bullock runners are used for casing, tied off in 3" links. Nathan's frankfurters are 7" long.
Posted to EAT-L Digest 23 Jul 96 Date: Wed, 24 Jul 1996 05:55:12 EDT From: erika metzieder <100627.3022@...> NOTES : This further revised edition first published in paperback in Great Britain 1994 in association with Peter Crawley by Victor Gollancz, A Division of
the Cassell group Villiers House, 41/47 Strand, London WC2n 5JE.
ISBN 0 575
05812 9. 250 pages.