' ' kraut-stand " in too cool a place till fei-menta-
tion has begun ; this may be known by small
white globules forming on the brine, which
ought to appear above the kraut after a day
or two. If this is not the case, boil salt and
water, let it get cold, and then pour it over.
This latter must not be a strong brine. A good
handful of salt✪ Sauer Kraut, To Pickle is enough to allow for a large
bucket or firkin of cut cabbage ; too much pre-
vents fermentation. In a fortnight the cloth
on the top must be ^\ ell washed in cold water,
and spread over again. At the same time the
leaves on the top must either be well rinsed
also or renewed. This washing must be done
once every week, whether kraut is taken out or
not. In two or three weeks it is pickled enough
for use, and wiU keep good for a year.
Saunders. — Take one pound of under-
dressed meat of any kind, moisten with two
or three spoonfuls of good gravy, and season
with pepper and salt. Spread a layer of mashed
potatoes✪ Saunders on a dish, put the mince upon them,
and cover the whole with mashed potatoes.
Rough the surface of the potatoes with a fork,
and bake the preparation in a moderate oven.
When it is lightly browned on the top it is
done enough. Send to table with it in a tureen
a little of the same gravy with which it was
moistened. Time to bake, half an hour. Prob-
able cost, 6d., exclusive of the cold meat.
Sufficient for three or four persons.
Sausage.— Sausages are made of fresh meat
of any kind finely minced, highly seasoned, and
put into skins prepared for the purpose. In
the country they are mostly made at home, but
in large towns they are generally bought ready-
made. When the latter plan is adopted, care
should be taken to purchase the sausages of a
thoroughly respectable dealer, as the mode of
their preparation offers peculiar temptatioEs
to the introduction into their composition of
unpalatable meat which could not be otherwise
used. Sometimes sausages are made without
skins ; when skins are used they should first be
cleansed with scrupulous care. Various kinds
of meat are made into sausages, pork and beef
being the most common ; the proportion of
seasoning used varies with individual taste.
As a general rule, half an ounce of salt and a
quarter of an oimce of pepper will sufficiently
season a pound of sausage-meat.
Sausage Cakes, Soyer's.— Chop some
lean pork very fine, ha^•ing pre\-iously detached
aU the skin and bone, and to every pound of
meat add three-quarters of a jjound of fat
bacon, half an ounce of salt, a salt-spoonful of
pepper, the quarter of a nutmeg grated, six
young green chopped onions, and a little
chopped parsley. When the whole is well
chopped, put into a mortar and pound well,
finishing with three eggs✪ Sausage Cakes, Soyer's; then have ready a
pig's caul, which cut into pieces largo enough
to fold a piece of the above preparation the size
oJ an egg, which wrap up, keeping to the shape
of an egg, but rather flattened, and broil very
gently over a moderate fire.
Sausage Dumplings.— Take as many
sausages as it is intended to make dumplings.
Bend each one into a ring, and sew or skewer
SAU
(834)
SAU
✪ Sausage Dumplings
Page 1722 · 4 recipe records on this page
Presented as published in 1892. 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
' ' kraut-stand " in too cool a place till fermentation has begun ; this may be known by small white globules forming on the brine, which ought to appear above the kraut after a day or two. If this is not the case, boil salt and water, let it get cold, and then pour it over. This latter must not be a strong brine. A good handful of salt is enough to allow for a large bucket or firkin of cut cabbage ; too much prevents fermentation. In a fortnight the cloth on the top must be ell washed in cold water, and spread over again. At the same time the leaves on the top must either be well rinsed also or renewed. This washing must be done once every week, whether kraut is taken out or not. In two or three weeks it is pickled enough for use, and wiU keep good for a year.
Saunders. — Take one pound of undressed meat of any kind, moisten with two or three spoonfuls of good gravy, and season with pepper and salt. Spread a layer of mashed potatoes on a dish, put the mince upon them, and cover the whole with mashed potatoes. Rough the surface of the potatoes with a fork, and bake the preparation in a moderate oven. When it is lightly browned on the top it is done enough. Send to table with it in a tureen a little of the same gravy with which it was moistened. Time to bake, half an hour. Probable cost, 6d., exclusive of the cold meat. Sufficient for three or four persons.
Sausage.— Sausages are made of fresh meat of any kind finely minced, highly seasoned, and put into skins prepared for the purpose. In the country they are mostly made at home, but in large towns they are generally bought readymade. When the latter plan is adopted, care should be taken to purchase the sausages of a thoroughly respectable dealer, as the mode of their preparation offers peculiar temptations to the introduction into their composition of unpalatable meat which could not be otherwise used. Sometimes sausages are made without skins ; when skins are used they should first be cleansed with scrupulous care. Various kinds of meat are made into sausages, pork and beef being the most common ; the proportion of seasoning used varies with individual taste. As a general rule, half an ounce of salt and a quarter of an ounce of pepperwill sufficiently season a pound of sausage-meat.
Sausage Cakes, Soyer's.— Chop some lean pork very fine, having previously detached aU the skin and bone, and to every pound of meat add three-quarters of a pound of fat bacon, half an ounce of salt, a salt-spoonful of pepper, the quarter of a nutmeg grated, six young green chopped onions, and a little chopped parsley. When the whole is well chopped, put into a mortar and pound well, finishing with three eggs; then have ready a pig's caul, which cut into pieces largo enough to fold a piece of the above preparation the size of an egg, which wrap up, keeping to the shape of an egg, but rather flattened, and broil very gently over a moderate fire.
Sausage Dumplings.— Take as many sausages as it is intended to make dumplings. Bend each one into a ring, and sew or skewer
SAU
(834)
SAU
Records on this page
Sauer Kraut, To PickleSaundersSausage Cakes, Soyer'sSausage Dumplings