Pounded Sausage-Meat

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

a couple or more pounds of flesh without any intermixture of fat or skin ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
half its weight of the inside, or leaf-fat, of a pig ↝ Pork, pig's feet [Pork]
salt and spice to it by the preceding receipt ↝ Salt, table, iodized [Spices and Herbs]
salt and spice to it by the preceding receipt ↝ Spices, paprika [Spices and Herbs]

Instructions (5)

Chop the veal small.
Pound the veal thoroughly in a large mortar with half its weight of pig fat.
Proportion salt and spice to it by the preceding receipt.
Form it into cakes.
Fry it as above.

Original Text

POUNDED SAUSAGE-MEAT.

(Very good.)

Take from the best end of a neck of veal, or from the fillet or loin, a couple or more pounds of flesh without any intermixture of fat or skin; chop it small, and pound it thoroughly in a large mortar, with half its weight of the inside, or leaf-fat, of a pig; proportion salt and spice to it by the preceding receipt, form it into cakes, and fry it as above.

Notes

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