Mrs Beetons Meat Recipes Revisited
Sausage Meat Cakes
To every 450g (1lb) of Lean Pork, add:
340g (12oz) Fat Bacon
7g (Ľoz) Salt
1 tsp Parsley, minced
1 saltspoon Pepper
Ľ tsp Grated Nutmeg
Flour
Remove all skin, gristle and bone from the pork 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 and fry to a nice brown colour 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 CAKES
839. INGREDIENTS - To every lb. of lean pork, add 3/4 lb. of fat bacon, 1/4 oz. of salt, 1 saltspoonful of pepper, 1/4 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.
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