LAMB FRANKFURTERS
羊
YUNG肉
YORK腸
CHUNG
(a) Get the outside lining of the small intestine of a pig. Wash thoroughly with salt and then put into hot water for 10 minutes. Tie one end, force air through from the other end, and tie. Dry in the hot sun.
(b) Cut lamb into pieces ¾ inch by ¾ inch by ¾ inch. To every pound of lamb add 3 ounces of salt, 1 tablespoonful of sweet sauce, 1 tablespoonful of Fun Wine, and a few threads of orange skin. Mix well.
(c) By means of a funnel fill this mixture into the lining. Put a knob about every six inches. Punch plenty of small holes with a needle.
(d) Expose in the hot sun for 1 day. Put in a windy place for 4 days. The air should be dry, so it is best to make these in the fall or winter. Never make them in the summer or spring.
Put the frankfurters in a china jar for at
