454. Excellent Sausage Cakes

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

Sausage mixture

some lean pork very fine, having previously detached all the skin and bone ↝ Pork, fresh, spareribs, separable lean and fat, raw [Pork Products]
to every pound of meat add three quarters of a pound of fat bacon
half an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
a saltspoonful of pepper ↝ Spices, pepper, black [Spices and Herbs]
the quarter of a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
six young green chopped onions ↝ Onions, green, raw [Onions]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
finishing with three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Wrapping

a pig’s caul, which cut into pieces large enough to fold a piece of the above preparation the size of an egg

Instructions (6)

Chop some lean pork very fine, having previously detached all the skin and bone.
To every pound of meat add three quarters of a pound of fat bacon, half an ounce of salt, a saltspoonful of pepper, the quarter of a nutmeg grated, six young green chopped onions, and a little chopped parsley.
When the whole is well chopped put into a mortar and pound well, finishing with three eggs.
Have ready a pig’s caul, which cut into pieces large enough to fold a piece of the above preparation the size of an egg.
Wrap up the preparation in the caul, keeping the shape of an egg, but rather flattened.
Broil very gently over a moderate fire.

Original Text

454. Excellent Sausage Cakes.—Chop some lean pork very fine, having previously detached all the skin and bone, and to every pound of meat add three quarters of a pound of fat bacon, half an ounce of salt, a saltspoonful of pepper, the quarter of a nutmeg grated, six young green chopped onions, and a little chopped parsley; when the whole is well chopped put into a mortar and pound well, finishing with three eggs; then have ready a pig’s caul, which cut into pieces large enough to fold a piece of the above preparation the size of an egg, which wrap up, keeping the shape of an egg, but rather flattened, and broil very gently over a moderate fire.

Notes

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