lean jiurk iiuiii the chine, three pounds of lean
veal frojn the fillet, and three pounds of pork-
fat. Mince the lean meat finely, pound it in
a mortar till smooth, and cut the fat into dice.
Mix thoroughly, and season the whole with ten
ounces of salt, a quarter of an ounce of salti^etre,
three or four bruised shallots, half an ounce of
ground pepper, and a quarter of an ounce of
peppercorns✪ Sausages, Lyons. Leave the mixture for twenty-
four hours. Procure some sausage-skins, and
carefully examine them to see that they are
thoroughly cleansed ; press the meat tightly into
them, and fasten the ends securely with string.
Lay the sausages in an earthen pan with salt,
with a small portion of saltpetre under and over
them, and let them remain for a week ; take
them out, and dry them in a smoke-house or in
a chimney over a wood fire. Boil three or four
bay-leaves, a sprig of thyme, and a few sage-
leaves in some wine-lees, if procurable. Dip
the sausages into this, tie the ends ynth fresh
string, and again dry them. Wrap them in
paper, and store in a dry, cool place till wanted.
Sausages, Sauce for.— Lift the sausages
from the x^an, and put them upon a sieve before
a fire to drain. Pour away all the fat except-
ing about a table-spoonful, and if the fat in
which the sausages were fried is at all burnt,
dissolve a httle fresh butter or fat in a clean
saucepan. Stir into this as much flour as will
make a smooth paste, rub it briskly over the
fire until it is brightly browned, moisten
gradually with boiling water or boiling stock
till it is as thick as cream, add a table-spoonful
of mushroom ketchup or walnut pickle, and
if necessary a s^joonful of browning. Boil the
sauce for a few minutes, place the sausages in
a dish, and strain the sauce over them. Send
mustard to table with them. Time to make
the sauce, ten to fifteen minutes. The above
ingredients will make sufficient sauce for a
pound of sausages.
Sausages, Savoury. — Take equal quan-
tities of fat and lean pork. Rub the meat well
with salt, and a little saltpetre, and pepper, or
lay it in brine, and leave it for six days. Take
it up, mince it finely, and with it a couple of
shallots or a httle onion, and add pepper and
allspice to taste✪ Sausages, Savoury. Put it into large skins, tie
both ends, cover with muslin, and hang the
sausages up in a smoke-house for ten days or
a fortnight. Pub ground ginger over the out-
side, and leave the sausages in a cool place tiU
wanted. Boil the sausages or not, according to
taste, cut them into thin slices, and serve them
cold. Time to boil, half an hour. Probable
cost, Is. Id. per pound.
SAU
( 837 )
SAV
Sausages Stewed with Chestnuts. ✪ Sausages Stewed with Chestnuts
Page 1728 · 3 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
lean pork from the chine, three pounds of lean veal frojn the fillet, and three pounds of porkfat. Mince the lean meat finely, pound it in a mortar till smooth, and cut the fat into dice. Mix thoroughly, and season the whole with ten ounces of salt, a quarter of an ounce of saltpetre, three or four bruised shallots, half an ounce of ground pepper, and a quarter of an ounce of peppercorns. Leave the mixture for twentyfour hours. Procure some sausage-skins, and carefully examine them to see that they are thoroughly cleansed ; press the meat tightly into them, and fasten the ends securely with string. Lay the sausages in an earthen pan with salt, with a small portion of saltpetre under and over them, and let them remain for a week ; take them out, and dry them in a smoke-house or in a chimney over a wood fire. Boil three or four bay-leaves, a sprig of thyme, and a few sageleaves in some wine-lees, if procurable. Dip the sausages into this, tie the ends with fresh string, and again dry them. Wrap them in paper, and store in a dry, cool place till wanted.
Sausages, Sauce for.— Lift the sausages from the pan, and put them upon a sieve before a fire to drain. Pour away all the fat excepting about a table-spoonful, and if the fat in which the sausages were fried is at all burnt, dissolve a little fresh butter or fat in a clean saucepan. Stir into this as much flour as will make a smooth paste, rub it briskly over the fire until it is brightly browned, moisten gradually with boiling water or boiling stock till it is as thick as cream, add a table-spoonful of mushroom ketchup or walnut pickle, and if necessary a spoonful of browning. Boil the sauce for a few minutes, place the sausages in a dish, and strain the sauce over them. Send mustard to table with them. Time to make the sauce, ten to fifteen minutes. The above ingredients will make sufficient sauce for a pound of sausages.
Sausages, Savoury. — Take equal quantities of fat and lean pork. Rub the meat well with salt, and a little saltpetre, and pepper, or lay it in brine, and leave it for six days. Take it up, mince it finely, and with it a couple of shallots or a little onion, and add pepper and allspice to taste. Put it into large skins, tie both ends, cover with muslin, and hang the sausages up in a smoke-house for ten days or a fortnight. Rub ground ginger over the outside, and leave the sausages in a cool place tiU wanted. Boil the sausages or not, according to taste, cut them into thin slices, and serve them cold. Time to boil, half an hour. Probable cost, Is. Id. per pound.
SAU
( 837 )
SAV
Sausages Stewed with Chestnuts.
Records on this page
Sausages, LyonsSausages, SavourySausages Stewed with Chestnuts