Chop, not very fine, one pound of lean pork with two pounds of the inside fat; strew over, and mix thoroughly with them three teaspoonsful of salt, nearly half as much pepper, a half-tablespoonful of mixed parsley, thyme, and sage (and sweet-basil, if it can be procured), all minced extremely small. Press the meat closely and evenly into a shallow tin,—such as are used for Yorkshire puddings will answer well,—and bake it in a very gentle oven from an hour to an hour and a half: it is served cold in slices. Should the proportion of fat be considered too much, it can be diminished on a second trial.
Minced mushrooms or truffles may be added with very good effect to all meat cakes, or compositions of this kind.
Lean of pork, 1 lb.; fat, 2 lbs.; salt, 3 teaspoonsful; pepper, 1-1/2 teaspoonful; mace, 1/2 teaspoonful; nutmeg, 1 small; mixed herbs, 1 large tablespoonful: 1 to 1-1/2 hour.
SAUSAGE-MEAT CAKE, OR, PAIN DE PORC FRAIS.
Season very highly from two to three pounds of good sausage-meat, both with spices and with sage, or with thyme and parsley, if these be preferred; press the mixture into a pan, and proceed exactly as for the veal-cake of Chapter [XI.] A few minced eschalots can be mixed with the meat for those who like their flavour.
SAUSAGES.
Common farm-house sausages are made with nearly equal parts of fat and lean pork, coarsely chopped, and seasoned with salt and pepper only. They are put into skins (which have previously been turned inside out, scraped very thin, washed with extreme nicety, and wiped very dry), then twisted into links, and should be hung in a cool airy larder, when they will remain good for some time. Odd scraps and trimmings of pork are usually taken for sausage-meat when the pig is killed and cut up at home; but the chine and blade-bone are preferred in general for the purpose. The pork rinds, as we have already stated,[[86]] will make a strong and almost flavourless jelly, which may be used with excellent effect for stock, and which, with the addition of some pork-bones, plenty of vegetables, and some dried peas, will make a very nutritious soup for those who do not object to the pork-flavour which the bones will give. Half an ounce of salt, and nearly or quite a quarter of an ounce of pepper will sufficiently season each pound of the sausage-meat.
[86]. See Soupe des Galles, Chapter [I].
KENTISH SAUSAGE-MEAT.
To three pounds of lean pork, add two of fat, and let both be taken clear of skin. As sausages are lighter, though not so delicate, when the meat is somewhat coarsely chopped, this difference should be attended to in making them. When the fat and lean are partially mixed, strew over them two ounces and a half of dry salt, beaten to powder, and mixed with one ounce of ground black pepper, and three large tablespoonsful of sage, very finely minced. Turn the meat with the chopping-knife, until the ingredients are well blended. Test it before it is taken off the block, by frying a small portion, that if more seasoning be desired, it may at once be added. A full-sized nutmeg and a small dessertspoonsful of pounded mace, would, to many tastes, improve it. This sausage-meat is usually formed into cakes, which, after being well floured, are roasted in a Dutch oven. They must be watched, and often turned, that no part may be scorched. The meat may also be put into skins, and dressed in any other way.