Mrs Beetons Meat Recipes Revisited
To Make Sausages
(Mrs Beetons Oxford Recipe)
450g (1lb) Pork, fat and lean, without skin or gristle
450g (1lb) Lean Veal
450g (1lb) Beef Suet
225g (8oz) Breadcrumbs
½ Lemon, rind only
6 Sage Leaves
1 Small Nutmeg
2 tsp Salt
1 tsp Pepper
½ tsp Savory
½ tsp Marjoram
Chop the pork, veal and suet finely together, add the breadcrumbs, lemon peel (which should be well minced) and a small nutmeg grated.
Wash and chop the sage leaves very finely, add to 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.
Sufficient for about 30 moderate-sized sausages.
Seasonable from October to March.
TO MAKE SAUSAGES
(Author’s Oxford Recipe.)
837. INGREDIENTS - 1 lb. of pork, fat and lean, without skin or gristle; 1 lb. of lean veal, 1 lb. of beef suet, 1/2 lb. of bread crumbs, the rind of 1/2 lemon, 1 small nutmeg, 6 sage-leaves, 1 teaspoonful of pepper, 2 teaspoonfuls of salt, 1/2 teaspoonful of savory, 1/2 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.
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