84 Practical Sheep Husbandry 



Mutton Sausage No. 1 



1 pound mutton free from bone. 

 % pound fat fresh pork. 

 Vs teaspoon black pepper. 



% teaspoon salt. 



Vi teaspoon each, marjoram, thyme, and 

 sage. 



Put the meat through a sausage or meat grinder, and mix thoroughly with 

 the other ingredients. Pack in a bag about 2 Vz inches in diameter and keep in a 

 very cool place. Cut into slices and fry. If it is to be used at once packing in 

 a bag is not necessary; instead the chopped and seasoned meat may be made 

 into cakes. 



Mutton Sausage No. 2 



% pound mutton free from bone. 



% pound veal. 



% pound salt pork. 



% teaspoon salt. 



% teaspoon each, marjoram, thyme, and 



sage. 

 Vs teaspoon black pepper. 



In preparing the sausage, follow the directions for Mutton Sausage No. >• 



Boost Your Own Product 



Every producer should boost his business and kill a few lambs each 

 year, advertise the fact among his neighbors, and get them to eating 

 and using his product, by giving them recipes and showing them how 

 to prepare this delicious food, so they will be asking him or the butcher 

 for it. Think of it! A man said to me the other day: "I have been 

 feeding and handling sheep for many years, and have never tasted 

 mutton or lamb." Should this man complain about the lack of demand 

 for his product? If the reader does not develop an appetite in reading 

 these splendid recipes over once, he should repeat the dose as often as 

 necessary. 



