Grind all the cooked materials moderately fine and add about one- fifth soup by weight, using enough to make the soup mixture soft but not sloppy. Season to taste and mix thoroughly. The following are the standard quantities of seasons for 100 lbs. of mixture.
2 to 2 1/2 lbs. salt
2 to 4 ounces black pepper
1 to 3 ounces sage
1/4 to 1 ounce red pepper (if desired)
1 to 2 ounces allspice (if desired)