Cassell's dictionary of cookery

Sufficient for a breakfast or luncheon dish. Yorkshire Veal Cake (another way). — See Veal Cake, Yorkshire. Young Oxford Sausages.— Take one pound of young pork, fat and lean, without skin or gristle ; one pound of beef suet, chopped fine together; put in half a pound of grated bread, half the peel of a lemon shred, a nutmeg grated, six sage-leaves chopped fine, a teaspoonful of pepper, and two of salt, some thjTne, savoury, and marjoram, shred fine. Mix weU together, and put the preparation close down in a pan till used. EoU the sausages out the size of common sausages, and fry them in fresh butter of a fine brown, or broil them over a clear fire, and send them to table hot. Yule Cake {sec Yorkshire Spice Cake). Yule Dumplings.— Cut two small loaves of bread made of milk into slices, and pour over them a sufficient quantity of cold milk to render them soft; having gently pressed the bread, then add to it the following :— Two ounces of the small and one ounce of the large raisins, picked and washed, some blanched and finely bruised or grated bitter almonds, grated lemon peel, mace, and sugar, a piece of rubbed butter, and two or three eggs. All these ingredients to be well mixed together with two or three spoonfuls of flour, and formed into a consistent mass of dough, which is to be divided by a spoon into dumplings of the proper size ; these are to be put overhead into boiling water, and when thoroughly done taken out with a skimming-spoon, and served up with cream sauce poured over them. These dumplings furnish a beautiful supper-dish. Yule Pudding.— A quarter of a pound of butter; ten ounces of loaf sugar; the juice of two large lemons, with the rinds grated ; one ounce of isinglass — the quantity after dissolved should be a large tea-cupful ; and two spoonfuls of fine flour. Put these ingredients into a stewpan, stir over a slow fire, till the preparation nearly boils, then throw it into a basin and stir till almost cold ; then add eight eggs, four whites, and half a wine-glass of brandy. A puff paste is to be put entirely over a dish, and the pudding is to be baked half an hour. Zampino, with French Beans.—" In Italy and Vienna," says M. Dubois, "they think a great deal of 'zampino' ('hand,' i.e.,. foot and leg, of young pork) from Modena, and they are quite right. For my own part, I do not know any product of this nature more cleverly contrived or more successfully achieved than this ' zampino.' The only thing to regret is that the ' zampino ' is not sufficiently and better known to epiciires. Choose a ' zampino ' freshly salted, having soaked it for two hours, drain, and wrap it up in a fine cloth ; tie, and place it in an oval stewpan, moistening plentifully with cold water ; make the liquid boil, draw the pan on the side of the fire, keeping the stock simmering for two hours, after which take the pan quite off the fire, leading the 'zampino' in, and twenty minutes after unpack, and dish it on a garnish of French beans or sour-crout."