Sausages for Scotch collops

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 12 days ago
Not a recipe: No

Ingredients (12)

beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
some veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little winter savory ↝ Winter squash, raw [Other red and orange vegetables]
sage ↝ Spices, sage, ground [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
beaten cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
two eggs beat ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
grated bread ↝ Bread, vegetable [Yeast breads]

Instructions (4)

Take beef suet and some veal, with a little winter savory, sage, thyme, and some grated nutmeg, beaten cloves, mace, and a little salt and pepper.
Let these be well beaten together.
Then add two eggs beat, and heat all together.
Roll them up in grated bread, fry, and send them up.

Original Text

Sausages for Scotch collops.

Take beef suet and some veal, with a little winter savory, sage, thyme, and some grated nutmeg, beaten cloves, mace, and a little salt and pepper. Let these be well beaten together; then add two eggs beat, and heat all together. Roll them up in grated bread, fry, and send them up.

Notes

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