Chop, first separately, and then together, one pound and a quarter
of veal, perfectly free from fat, skin, and sinew, with an equal weight
of lean pork, and of the inside fat of the pig. Mix well, and strew
over the meat an ounce and a quarter of salt, half an ounce of pep-
per, one nutmeg grated, and a large teaspoonful of pounded mace✪ Excellent Sausages
Turn, and chop the sausages until they are equally seasoned through-
out, and tolerably fine ; press them into a clean pan, and keep them
in a very cool place. Form them, when wanted for table, into cakes
something less than an inch thick ; and flour and fry them then for
about ten minutes in a little butter, or roast them in a Dutch or
American oven.
Lean of veal and pork, of each 1 lb. 4 oz. ; fat of pork, 1 lb. 4 oz. ,
salt, 1 .1 oz. ; pepper, \ oz. ; nutmeg, 1 ; mace, 1 large teaspoonful .
fried in cakes, 10 minutes.
POUNDED SAUSAGE-MEAT.
( Very good.)
Take from the best end of a neck of veal, or from the fillet or loin,
a couple or more pounds of flesh without any intermixture of fat or
skin ; chop it small, and pound it thoroughly in a large mortar, with
half its weight of the inside, or leaf-fat, of a pig ; proportion salt and
spice to it by the preceding receipt, form it into cakes, and fry it as
above.
BOILED SAUSAGES. (ENTIRE.)
In Lincolnshire, sausages are frequently boiled in the skins, and
served upon a toast, as a corner dish. They should be put into
boiling water, and simmered from seven to ten minutes, according to
their size.
SAUSAGES AND CHESTNUTS. (ENTREE.)
An excellent disli. {French.)
Roast, and take the husk and skin from forty fine Spanish chest-
nuts ; fry gently, in a morsel of butter, six small flat oval cakes of
fine sausage-meat, and when they are well browned, lift them out
and pour into a saucepan, which should be bright in the inside, the
greater part of the fat in which they have been fried ; mix with it a
CHAP. XIII.]
PORK.
283
large teaspoonful of flour, and stir these over the fire till they are
well and equally browned ; then pour in by degrees nearly half a
pint of strong beef or veal broth, or gravy, and two glasses of good
white wine ; add a small bunch of savoury herbs, and as much salt
and pepper, or cayenne, as will season the whole properly ; give it a
boil, lay in the sausages round the pan, and the chestnuts in the
centre ; stew them very softly for nearly an hour ; take out the
herbs, dish the sausages neatly, and heap the chestnuts in the centre,
strain the sauce over them and serve them very hot. There should
be no sage mixed with the pork to dress thus.
Chestnuts roasted, 40 ; sausages, 6 ; gravy, nearly \ pint ; sherry
or Madeira, 2 wineglassesful : stewed together from 50 to GO minutes.
TRUFFLED SAUSAGES.
( Saucisses aux T ruffes.} ✪ Truffled Sausages
Page 246 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chop, first separately, and then together, one pound and a quarter of veal, perfectly free from fat, skin, and sinew, with an equal weight of lean pork, and of the inside fat of the pig. Mix well, and strew over the meat an ounce and a quarter of salt, half an ounce of pepper, one nutmeg grated, and a large teaspoonful of pounded mace Turn, and chop the sausages until they are equally seasoned throughout, and tolerably fine ; press them into a clean pan, and keep them in a very cool place. Form them, when wanted for table, into cakes something less than an inch thick ; and flour and fry them then for about ten minutes in a little butter, or roast them in a Dutch or American oven.
Lean of veal and pork, of each 1 lb. 4 oz. ; fat of pork, 1 lb. 4 oz. , salt, 1 .1 oz. ; pepper, \ oz. ; nutmeg, 1 ; mace, 1 large teaspoonful . fried in cakes, 10 minutes.
POUNDED SAUSAGE-MEAT.
( Very good.)
Take from the best end of a neck of veal, or from the fillet or loin, a couple or more pounds of flesh without any intermixture of fat or skin ; chop it small, and pound it thoroughly in a large mortar, with half its weight of the inside, or leaf-fat, of a pig ; proportion salt and spice to it by the preceding receipt, form it into cakes, and fry it as above.
BOILED SAUSAGES. (ENTIRE.)
In Lincolnshire, sausages are frequently boiled in the skins, and served upon a toast, as a corner dish. They should be put into boiling water, and simmered from seven to ten minutes, according to their size.
SAUSAGES AND CHESTNUTS. (ENTREE.)
An excellent disli. {French.)
Roast, and take the husk and skin from forty fine Spanish chestnuts ; fry gently, in a morsel of butter, six small flat oval cakes of fine sausage-meat, and when they are well browned, lift them out and pour into a saucepan, which should be bright in the inside, the greater part of the fat in which they have been fried ; mix with it a
large teaspoonful of flour, and stir these over the fire till they are well and equally browned ; then pour in by degrees nearly half a pint of strong beef or veal broth, or gravy, and two glasses of good white wine ; add a small bunch of savoury herbs, and as much salt and pepper, or cayenne, as will season the whole properly ; give it a boil, lay in the sausages round the pan, and the chestnuts in the centre ; stew them very softly for nearly an hour ; take out the herbs, dish the sausages neatly, and heap the chestnuts in the centre, strain the sauce over them and serve them very hot. There should be no sage mixed with the pork to dress thus.
Chestnuts roasted, 40 ; sausages, 6 ; gravy, nearly \ pint ; sherry or Madeira, 2 wineglassesful : stewed together from 50 to GO minutes.
TRUFFLED SAUSAGES.
( Saucisses aux T ruffes.}
Records on this page
Excellent SausagesTruffled Sausages