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5. Liver Sausage (Lifrarpylaa)

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30 lbs. liver (ground) 10 oz. pkg. bran |
10 lbs. kidney suet, chopped 12% lbs. graham flour
1 G. "este? Ssv07%: 2 C. brown sugar ;
8 cts. milk 2% gts. water
3 lbs. rolled oats 20 beef casings (bungs)

Mix ingredients well together. Add more water if |
necessary so mixture drops from spoon. Cut beef casings ~
into three pieces. Sew up one end. Place mixture into
each bag until bag is 3/4 full. Sew up the end. |
Drop bags into boiling water. Boil 5 minutes, then prick
each bag several times with a darning needle. Boil for

3 hours.

6. Potted Meat (Kaefa)

a t. peppers *~ 3 lbs. veal
1 t. ginger 3 lbs. lamb

1 t. allspice 2 T.?satt
2 large onions 7

Use enough watef to cover meat. Boil for 3 hours. Re-
move bones and put meat through grinder. Take meat
juice and add onions that have been put through grinder
and the spices. Then put ground meat back into meat |
juice: and boil about 25-35 minutes.- Pour into containers.
Cool thoroughly, slice thin and serve.