Cassell's dictionary of cookery

a pound and a quarter of fat pork and a pound and a quarter of lean pork. Add three ounces of white pepper, one ounce of salt, a dessertspoonful of powdered sage, a pinch of powdered mace, and a pinch of cloves. Or mince finely two pounds of lean pork and a pound and a half of the inward fat of the pig. Add the cnunb of a penny roll which has been soaked in cold water and pressed quite dry, and a seasoning of pepper, salt, powdered sage, grated nutmeg, and lemon thyme. Mix these ingredients thoroughly. Or mince finely one pound of pork, fat and lean together. Add one pound of finely- shred beef suet, one pound of lean veal, half a pound of finely-grated breadcrumbs, a small nutmeg grated, six or seven young sage-leaves cut small, or a tea-spoonful of dried and powdered sage, two tea-spoonfuls of salt, a tea-spoonful of pepper, a pinch of powdered savory, a pinch of powdered marjoram, and the rind of half a small lemon cut small. Mix thoroughly, and put the meat into skins. Or mince finely six pounds of pork, fat and lean together ; add half a tea-spoonful of pounded sage, half a tea-spoonful of powdered thyme, a tea-spoonful of ground allspice, an ounce of salt, and half an ounce of white pepper. In making sausage meat it must be remembered that it is most important to keep out all pieces of bone, sinew, and skin. If a larger quantity of the meat has been mixed than is required for immediate use, what is left may be packed closely in a perfectly dry jar, tied tightly with bladder, and kept in a cold place till wanted. Probable cost, pork, 9d. or lOd. per pound. Pork Sausages, Dressed.— Pork sausages may be either baked, broiled, boiled, or fried. The usual way of cooking is to fry them : the best way is to bake them. To fry them : — Put the sausages into a frying-pan over a clear fire with a little piece of butter in the pan to keep them from burning. Koll and turn them about that they may be equally cooked. The time required will depend upon the size of the sausages. If large, they will need twenty minutes ; if small, ten or fifteen minutes will be enough. To bake sausages : — Put them in a tin in a single laj'er, and place them in a moderate oven. Turn them over when they are half done, that they may be equally browned all over. The advantage of cooking sausages in this way is that the}^ get cooked through, and are consequentlj^ much more wholesome. Time, one hour to one hour and a haK. To broil sausages: — Prick small sausages on both sides to keep them from bursting, and broil them till they are done enough. Serve on a hot dish. They wiU require from eight to twelve minutes. To boil sausages : — Plunge them into boiling water, let them boil up, di-aw the saucepan to the side, and simmer gently for half an hour. Pork sausages should be served very hot, either on fresh toast or round a mound of mashed potatoes. Brown-sauce, apple-sauce, or tomato-sauce may be sent to table with them. Probable cost, Is. per pound. Pork Sausages for Eating Cold.— Put two pounds of pork, fat and lean together, and two pounds of lean beef into a pickle for ten days {see Pork, Pickled). Take the meat out.