Reply.—Here is a recipe that was used by a very successful butcher during the 30 years he was in business: To every pound of meat freed from fat and gristle add a thin slice of fat pork; put this through the cutter, then add one teaspoonful of salt, a small onion cut in pieces, and a dash of pepper. Put all through the cutter to mix thoroughly and place the meat in parchment or waxed paper in half and one-pound packages.
Bibliographic information: Title: Butchers' Advocate, Dressed Poultry and the Food Merchant, Volume 39. Published: 1905. Original from: the New York Public Library. Digitized: Oct 14, 2010.
BUTCHERS' AND MARKET JOURNAL. 316288. Published Every Wednesday at 203 Broadway, New York. W. H. BOWER, GEORGE R. BOWER, General Manager, Secretary and Treasurer.
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