Cassell's dictionary of cookery

— Take one pound of delicate sausage-meat, seasoned with salt and cayenne, hut without any herbs. Divide it into small round cakes three-quarters of an inch thick, and fry these in hot fat till they are lightly browned on both sides ; drain them on a sieve. Throw half a hundred fine Spanish chestnuts into boiling water, and let them boil for eight or ten minutes. Dry them, and when nearly cool make a little incision in the outer skin of each nut to keep it from bursting. Roast the nuts, and when they are soft skin them. Pour the fat in which the sausages were fried into a delicately clean saucepan; then stir a tea- spoonful of flour smoothly into it, and beat the paste over the fire till it is lightly coloured. Add gradually half a pint of good stock, a small bunch of savoury herbs, and a seasoning of salt and cayenne. A glass of wine may be put in or not. Let the sauce boil up once, put in gently the sausages and chestnuts, and simmer all gently together for an hour. Pile the chestnuts in the centre of a hot dish, arrange the sausages round them, and strain the sauce over all. Serve very hot. Probable cost, sausagemeat. Is. per pound. Sufficient for three or four persons. Sausages, To prepare the Skins for. — A hog's or an ox's intestines are used to put sausages into. They are thus prepared. Empty them, cut them in lengths and lay them for three or four days in salt and water, or weak lime-water. Turn them inside out two or three times, and scrape them well. Rinse them well, dry them with a soft cloth, and they will be ready for use. Sausages, Veal.— Take any quantity of lean veal with half its weight in fat pork. Mince the two separately, then mix them, and pound the mixture in a mortar tiU it is quite smooth. Season with salt, pepper, and powdered mace, form it into cakes about threequarters of an inch thick, flour these well, and fry them in plenty of hot fat. Drain them, and serve very hot. Time to fry, about ten minutes. Probable cost, sausages, Is. Id. per pound. Saute-pan. — This is a shallow copper vessel with two handles, used in French cookery to sauter, which is a term of art nearly but not quite equivalent to frying : for in this operation the fillets of meat are frequently turned or tossed over with great celerity as soon as they are affected by the heat; hence the term sauter, "to jump : " it is a mode of frying with very great nicety. — IVehsfer and Farkes. Sautes. — ^I- Ude makes the following remark regarding sautes or dishes fried lightly : — Mind, you must never let the saute be too much done. These dishes are very difiicult to make in perfection. When thej' are too much done they are not eatable. It is this j^oint of perfection in the management of cookery which distinguishes the r/ood from the had cook. Savarin Cake.— Put one pound of dried and sifted flour into a pan, and make a hollow in the centre. Dissolve half an ounce of German yeast in a small quantity of warm milk,