Mutton Sausages

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Sausage mixture
Optional additions
Instructions (8)
  1. Chop the rawest part of a leg of mutton (roasted or boiled) extremely small.
  2. Season with pepper, salt, mace, and nutmeg.
  3. Add six ounces of beef suet, some sweet herbs, two anchovies, and a pint of oysters, all chopped very small.
  4. Add a quarter of a pound of grated bread, some of the anchovy liquor, and all that came from the oysters.
  5. Add the yolks and whites of two eggs, well beaten.
  6. Put all ingredients into a little pot and mix well.
  7. Use the mixture by rolling it into balls or sausage shape, and fry them.
  8. If approved, a little shallot may be added; or garlic, which is a great improvement.
Original Text
Mutton Sausages. Take a pound of the rawest part of a leg of mutton that has been either roasted or boiled: chop it extremely small: season with pepper, salt, mace, and nutmeg. Add six ounces of beef suet, some sweet herbs, two anchovies, and a pint of oysters, all chopped very small; a quarter of a pound of 72grated bread, some of the anchovy liquor, and all that came from the oysters; the yelks and whites of two eggs well beaten. Put it all, when well mixed, into a little pot, and use it by rolling it into balls or sausage shape, and fry them. If approved, a little shalot may be added; or garlick, which is a great improvement.
Notes
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