LambFrankfurters
^ m m
YUNGYORKCHUNG(a) Gettheoutside liningofthe small in-
testineofa pig. Washthoroughlywithsalt
and thenput into hotwater for 10 minutes.
Tieoneend,forceairthroughfromtheother
end,andtie. Dryinthehotsun.
(&) Cutlambintopieces%inchby%inch
by % inch. To everypound oflamb add^3
ouncesofsalt, 1 tablespoonfulofsweetsauce,
1 tablespoonful of Fun Wine, and a few
threads of orange skin. Mix well.
(c) Bymeans ofa funnelfill thismixture
intothelining. Put aknob aboutevery six
inches. Punch plenty of small holes with a
needle.
(d) Exposeinthehotsunfor^1 day. Put
inawindyplace for^4 days. Theairshould
bedry,soit isbesttomaketheseinthefallor
winter. Never maketheminthe summer or
spring.
Putthe frankfurtersin a china jar forat