Veal 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 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper, and a few anchovies.
  2. Beat all in a mortar.
  3. When used, roll and fry it.
  4. Serve with fried sippets.
Original Text
Veal Sausages. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper, and a few anchovies. Beat all in a mortar; and, when used, roll and fry it, and serve with fried sippets. Spadbury’s veal and pork sausages, under the article of pork.
Notes
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