Sausage Meat

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

lean meat of young pork chopped small ↝ Pork, fresh, spareribs, separable lean and fat, raw [Pork Products]
the flay and fat chopped
some breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
nutmeg pounded ↝ Oil, nutmeg butter [Fats and Oils]
allspice pounded ↝ Spices, allspice, ground [Spices and Herbs]
mace pounded ↝ Spices, mace, ground [Spices and Herbs]
a little grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
sage ↝ Spices, sage, ground [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
two eschallots, chopped very fine
an egg beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (2)

Mix all well together, with the hands, or pound it in a marble mortar;
then make it into cakes and broil it, or put it into the entrails of a pig nicely cleaned.

Original Text

Sausage Meat.

Take the lean meat of young pork chopped small, and to a pound of it add a pound of the flay and fat chopped, some breadcrumbs, nutmeg, allspice and mace pounded, a small quantity of each, a little grated lemon peel, sage, parsley, thyme, and two eschallots, chopped very fine, an egg beaten, and season with pepper and salt. Mix all well together, with the hands, or pound it in a marble mortar; then make it into cakes and broil it, or put it into the entrails of a pig nicely cleaned.

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Notes

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