Ingredients.—To every lb. of suet allow 2 lbs. of lean beef, seasoning to taste of salt, pepper, and mixed spices. Mode.—Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped; but this is not necessary when the meat is minced finely. Time.—10 minutes. Average cost, for this quantity, 1s. 6d. Seasonable at any time.
SAUSAGES, Fried.
Ingredients.—Sausages: a small piece of butter. Mode.—Prick the sausages with a fork (this prevents them from bursting), and put them into a frying-pan with a small piece of butter. Keep moving the pan about, and turn the sausages 3 or 4 times. In from 10 to 12 minutes they will be sufficiently cooked, unless they are very large, when a little more time should be allowed for them. Dish them with or without a piece of toast under them, and serve very hot. In some counties, sausages are boiled and served on toast. They should be plunged into boiling water, and simmered for about 10 or 12 minutes. Time.—10 to 12 minutes. Average cost, 10d. per lb. Seasonable.—Good from September to March.
FRIED SAUSAGES.
Note.—Sometimes, in close warm weather, sausages very soon turn sour; to prevent this, put them in the oven for a few minutes with a small piece of butter to keep them moist. When wanted for table, they will not require so long frying as uncooked sausages.
SAUSAGES, Pork (Author’s Oxford Recipe).
Ingredients.—1 lb. of pork, fat and lean, without skin or gristle; 1 lb. of lean veal, 1 lb. of beef suet, ½ lb. of bread-crumbs, the rind of ½ lemon, 1 small nutmeg, 6 sage-leaves, 1 teaspoonful of pepper, 2 teaspoonfuls of salt, ½ teaspoonful of savory, ½ teaspoonful of marjoram. Mode.—Chop the pork, veal, and suet finely together, add the bread-crumbs, lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sage-leaves very finely; add these with the remaining ingredients to the sausage-meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried. Average cost, for this quantity, 2s. 6d. Sufficient for about 30 moderate-sized sausages. Seasonable from October to March.
SAUSAGES, Veal.
Ingredients.—Equal quantities of fat bacon and lean veal; to every lb. of meat, allow 1 teaspoonful of minced-sage, salt and pepper to taste. Mode.—Chop the meat and bacon finely, and to every lb. allow the above proportion of very finely-minced sage; add a seasoning of pepper and salt, mix the whole well together, make it into flat cakes, and fry a nice brown. Seasonable from March to October.