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1 Pick bones and skin out of one can of salmon, and mince fine .
2 Pick the meat from the back, carcass and neck and mince fine the giblets.
3 Pick the meat from the cooked crabs and mince fine two ounces of bacon.
4 Now mince fine four onions and then cook until tender but not brown, in four tablespoons of shortening.
5 If it is necessary to keep the meat only until the next day, mince fine two onions and add
6 Place in a saucepan, cover with boiling water and cook until tender; then drain, and then mince fine three slices of bacon.
7 You will need chopped chicken, lardo, and a goat's liver, minced fine .
8 Mince fine one-half cup of bacon and sufficient onions to measure one cup.
9 Season with salt, pepper and all kinds of herbs minced fine .
10 Cook for five minutes and add two onions, minced fine , and
11 Add sage-leaves and sweet marjoram, minced fine , or rubbed to powder.
12 Leftover meat may be minced fine and seasoned as follows:
13 Season with minced fine herbs and parsley and add a teaspoonful of tarragon vinegar.
14 Now prepare a filling as follows: Mince fine sufficient parsley to measure one-half cup.
15 One can salmon minced fine , draw off the liquor.
16 Six strips of bacon, minced fine and nicely browned.
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