Sausage Meat
To fifteen pounds of meat add four ounces of fine salt, one and a half ounces of pepper, one small teacup of sage, half a teacupful of summer savory.
Practical recipes and household wisdom from 1906 — when the icebox was high technology and dinner had nine courses.
To fifteen pounds of meat add four ounces of fine salt, one and a half ounces of pepper, one small teacup of sage, half a teacupful of summer savory.