Cassell's dictionary of cookery

it in that position. Enclose it in good suet crust, pinch the edges securely to prevent leakage, and tie each dumpling in a separate cloth. When all are finished plunge the dumplings into a pan of boiling water, and boil quickly until done enough. Turn them out carefully, and serve at once. Brown sauce should be sent to table with them. Sausages dressed in this way are always liked by children. Time to boil the dumplings, half to three-quarters of an hour. Probable cost, 3d. each. Sufficient, one for each person. Sausage, Italian. — Mince two pounds of lean pork with one pound of fat pork. Season the mixture with salt, mixed spice, corianderseed, and bruised aniseed. When the ingredients are thoroughly blended, moisten the mixture with pig's blood and white wine sufficiently to bind it together, but be careful not to render it too moist. Cut some narrow strips from the best part of a calf's head, mix these with the mince, and put the preparation into sausage-skins. Tie the ends securely, plunge the sausages into boiling water, and boil them gently until done enough. Afterwards dry them in a smoke-house, or in a chimney over a wood fire, till they become hard. Time to boil, half an hour. Sausage-meat Cakes.— Make the sausage-meat in the usual way, and allow two parts of lean to one of fat. Season nicely, and after mincing the meat pound it lightly in a mortar. Make it up into round cakes ; flour these, and fry them in hot fat till they are lightly browned on both sides. Take them up, drain them on a sieve, and serve on a hot dish. Send brown sauce to table with them. If liked, the sausage-cakes can be placed round a dish with mashed potatoes in the centre. Time to frj-, ten minutes. Probable cost, lOd. to Is. per pound. Sausage-meat Cakes (another way).— Take two or more pounds of good sausage-meat. Press it into a buttered dish, and bake in a gentle oven. When done enough, turn it out, and send it to table with a little gravy round it, and more in a tureen. If preferred, the cake may be steamed over boiling water instead of being baked. Time to bake, one hour or more. Probable cost, lOd. per pound. Sausage-meat Stuflng.— Take equal weights of lean and fat pork. Mince finely, first separately and afterwards together, and mix with them a third of their weight in finely-grated bread-crumbs. Season the mixture with pepper, salt, and pounded mace, and bind it together with yolk of egg. When the ingredients are thoroughly blended, the forcemeat is ready for use. If liked, a little powdered mace and a small proportion of chopped sago can be added to the preparation. Probable cost, one pound of stuffing. Is. Sufficient for a moderate-sized turkey. Sausage Pie. — Mince separately one pound of lean beef, one pound of sheep's or pig's liver, and half a pound of fat pork. When finely shred, mix the ingredients thoroughly, and add two table-spoonfuls of stale crumb of bread grated, a teaspoonful of unmixed mustard, a tea-spoonful of powdered white sugar, and a little pepper, salt, and cayenne. Moisten the preparation with two table-spoonfuls of cold water. Press it into a buttered dish, lay one or two slices of fat bacon on the top, and bake in a gentle oven. Serve hot or cold. Time to bake, about two hours. Probable cost. Is. lOd. Sufficient for five or six persons. Sausage Poison.— It is well known that