4 pounds fat: sausage, mutton, ham, veal 1 cup chopped onion

1 tablespoon salt 4 sliced apples 1 tablespoon sage

If fat is salty, omit part or all of salt. If preferred, a mixture of sage, thyme, and marjoram may be used. Cook ingredients together slowly until soft; strain, and let harden. Use in cooking meats, vegetables, soups, hash, and gravies whenever a highly seasoned dish is wanted.

Bacon should be kept separate, and used in dishes requiring bacon flavor.