Veal Sausages

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

sausage mixture

half a pound of the lean of a leg of veal ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
one pound and half of beef-suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
some sage ↝ Spices, sage, ground [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
sweet marjoram ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
the yolks of twelve eggs ↝ Egg, yolk only, raw [Eggs and omelets]

frying

lard ↝ Lard [Fats and Oils]

Instructions (3)

Mix all these well with the yolks of twelve eggs
Roll them to your fancy
Fry them in lard

Original Text

Veal Sausages.

Take half a pound of the lean of a leg of veal; cut it in small pieces, and beat it very fine in a stone mortar, picking out all the little strings. Shred one pound and half of beef-suet very small; season it with pepper, salt, cloves, and mace, but twice as much mace as cloves, some sage, thyme, and sweet[143] marjoram, according to your palate. Mix all these well with the yolks of twelve eggs; roll them to your fancy, and fry them in lard.

Notes

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