Note.—If poultry trimmings are at hand, the stock should be made of these. The above sauce should not be made too thick, as it does not then admit of the fat being nicely removed.
SAUCE FOR WILDFOWL.
Ingredients.—1 glass of port wine, 1 tablespoonful of Leamington sauce, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of lemon-juice, 1 slice of lemon-peel, 1 large shalot cut in slices, 1 blade of mace, cayenne to taste. Mode.—Put all the ingredients into a stewpan, set it over the fire, and let it simmer for about 5 minutes; then strain and serve the sauce in a tureen. Time.—5 minutes, Average cost, for this quantity, 8d.
SAUSAGE-MEAT, Fried.
Ingredients.—To every 1 lb. of lean pork, add ¾ lb. of fat bacon, ½ oz. of salt, 1 saltspoonful of pepper, ¼ teaspoonful of grated nutmeg, 1 teaspoonful of minced parsley. Mode.—Remove from the pork all skin, gristle, and bone, and chop it finely with the bacon; add the remaining ingredients, and carefully mix altogether. Pound it well in a mortar, make it into convenient-sized cakes, flour these, and fry them a nice brown for about 10 minutes. This is a very simple method of making sausage-meat, and on trial will prove very good, its great recommendation being, that it is so easily made. Time.—10 minutes. Seasonable from September to March.
SAUSAGE-MEAT STUFFING FOR TURKEYS.
Ingredients.—6 oz. of lean pork, 6 oz. of fat pork, both weighed after being chopped (beef-suet may be substituted for the latter), 2 oz. of bread-crumbs, 1 small tablespoonful of minced sage, 1 blade of pounded mace, salt and pepper to taste, 1 egg. Mode.—Chop the meat and fat very finely, mix with them the other ingredients, taking care that the whole is thoroughly incorporated. Moisten with the egg, and the stuffing will be ready for use. Equal quantities of this stuffing and forcemeat will be found to answer very well, as the herbs, lemon-peel, &c., in the latter, impart a very delicious flavour to the sausage-meat. As preparations, however, like stuffings and forcemeats, are matters to be decided by individual palates, they must be left, to a great extent, to the discrimination of the cook, who should study her employer’s taste in this as in every other respect. Average cost, 9d. Sufficient for a small turkey.
SAUSAGE OR MEAT ROLLS.
Ingredients.—1 lb. of puff-paste, sausage-meat, the yolk of 1 egg. Mode.—Make 1 lb. of puff-paste; roll it out to the thickness of about ½ inch, or rather less, and divide it into 8, 10, or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake them in a well-heated oven for about ½ hour, or longer should they be very large. The remains of cold chicken and ham, minced and seasoned, as also cold veal or beef, make very good rolls. Time.—½ hour, or longer if the rolls are large. Average cost, 1s. 6d. Sufficient.—1 lb. of paste for 10 or 12 rolls. Seasonable, with sausage-meat, from September to March or April.