To make fine Sausages

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

Sausage mixture

six pounds of young pork, free from skin, gristles, and fat
six pounds of beef-suet
a good deal of sage
the thin rind of a middling lemon
as many sweet-herbs as, when shred fine, will fill a large spoon
two nutmegs
two tea-spoonsful of pepper
a large spoon-ful of salt

Binding and cooking

as much egg as will make it roll smooth
butter, or good dripping

Optional variation

Veal mixed with pork

Instructions (14)

Cut the pork very small, and beat it in a mortar till it is very fine.
Shred the beef-suet very fine, and free from all skin.
Wash the sage very clean, pick off the leaves, and shred it fine.
Spread your meat on a clean dresser or table, and then shake the sage all over it, to the quantity of about three large spoonsful.
Shred the thin rind of a middling lemon very fine, and throw them over the meat.
Add as many sweet-herbs as, when shred fine, will fill a large spoon.
Grate over it two nutmegs, and put to it two tea-spoonsful of pepper, and a large spoon-ful of salt.
Throw over it the suet, and mix all well together.
Put it down close in a pot.
When you use it, roll it up with as much egg as will make it roll smooth.
Make them of the size of a sausage.
Fry them in butter, or good dripping.
Be careful the butter is hot before you put them in, and keep rolling them about while they are doing.
When they are thoroughly hot, and of a fine light brown, take them out, put them into a dish, and serve them up.

Original Text

To make fine Sausages.
TAKE six pounds of young pork, free from skin, gristles, and fat. Cut it very small, and beat it in a mortar till it is very fine. Then shred six pounds of beef-suet very fine, and free from all skin. Take a good deal of sage, wash it very clean, and pick off the leaves, and shred it fine. Spread your meat on a clean dresser or table, and then shake the sage all over it, to the quantity of about three large spoonsful. Shred the thin rind of a middling lemon very fine, and throw them over the meat, and also as many sweet-herbs as, when shred fine, will fill a large spoon. Grate over it two nutmegs, and put to it two tea-spoonsful of pepper, and a large spoon-ful of salt. Then throw over it the suet, and mix all well together. Put it down close in a pot, and when you use it, roll it up with as much egg as will make it roll smooth. Make them of the size of a sausage, and fry them in butter, or good dripping. Be careful the butter is hot before you put them in, and keep rolling them about while they are doing. When they are thoroughly hot, and of a fine light brown, take them out, put them into a dish, and serve them up. Veal mixed with pork, and done in this manner, eats exceedingly fine.

Notes

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