Smtcisse an foie gras. — Por this take any delicate
sausage mixture, such as the one made with veal
(but without bread), and to each pound of the
sausage farce allow from 2oz. to 4oz. of foie gras,
previously sieved, and, of course, add some sliced
truffles. In private houses these are made very
small, but in France this reckons amongst the
saucissons, and is made as thick as a man’s wrist ;
the skins also are dyed with a little liquid carmine
before the meat is put in; the sausages are then
steamed till cooked (from half to three-quarters of an
hour) , and then left till thoroughly cold, when the
outside is brushed well over with boiled olive oil, or
else the sausage is dipped bodily into melted white
paraffin wax. Either of these processes ensures its
keeping for a certain time, but these sausages are
delicate.
MEAT. &c., TO CURE.
159
Chicken and Ham Sausage. — Mince finely some
cold coolced .oliicken and ham, or tongue (using two
parts cliicken to one of liam), and to each pound of
this mixture allow 2oz. of ham fat or loz. of fresh
butter, and two or three button mushrooms. Mix
well, inn it through the mincer, season with salt,
white pepper, a dust of pounded cloves, and the
same of coralline pepper. Use the dyed skins for
this sausage, steam it three-quarters of an hour or
so, then let it cool, and, if to keep, oil, or dip in the
melted white wax. Game can be used in the same
way, only reduce the quantity of ham considerably,
using, say, 4oz. to the pound, adding freshly-made
breadcrumbs to make up the weight (say 2oz. to 4oz.),
and, if at hand, the livers of the game previously
tossed in a little butter, season with salt, mace, and
a dash of coralline pepper, and finish as before.
These do not require steaming, as the flesh is cooked.
Leber-ruurst. — Boil, or rather stew, equal parts
of lean and fat pork in a very little water, then
run them through the mincer ; well wash and dry
the same quantity of calf’s liver as you have pork,
and then grate it down finely. Prepare a seasoning
by mixing well together (for every 41b. of meat and
liver) a tablespoonful of salt, a teaspoonful of
powdered cloves, a teaspoonful each of white and
black pepper, and 4oz. of raw onion, or rather less
shallot, cut up as small as possible. Mix this well
with the pork and the liver, working it well together
to get it thoroughly blended ; and, lastly, take the
fat which rose from the pork when cooking, adding
to it sufficient good lard to make |-lb. altogether,
160
PICKLES AND PRESERVES.
melt this and pour it on to the above mixture.
Have ready some large shins, and only three parts
fill them, tying them securely ; lastly, cook them for
about three-quarters of an hour in the liquid in
which the pork was cooked, then drain them, and
hang them up to dry in a cool, airy place. These
sausages can be used at once, or else can be smoked
for a couple of days, in which case they will keep. ✪ Truffled Sausages
Page 78 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Saucisse au foie gras. — Por this take any delicate sausage mixture, such as the one made with veal (but without bread), and to each pound of the sausage farce allow from 2oz. to 4oz. of foie gras, previously sieved, and, of course, add some sliced truffles. In private houses these are made very small, but in France this reckons amongst the saucissons, and is made as thick as a man’s wrist ; the skins also are dyed with a little liquid carmine before the meat is put in; the sausages are then steamed till cooked (from half to three-quarters of an hour) , and then left till thoroughly cold, when the outside is brushed well over with boiled olive oil, or else the sausage is dipped bodily into melted white paraffin wax. Either of these processes ensures its keeping for a certain time, but these sausages are delicate.
Chicken and Ham Sausage. — Mince finely some cold cooked chicken and ham, or tongue (using two parts chicken to one of ham), and to each pound of this mixture allow 2oz. of ham fat or loz. of fresh butter, and two or three button mushrooms. Mix well, inn it through the mincer, season with salt, white pepper, a dust of pounded cloves, and the same of coralline pepper. Use the dyed skins for this sausage, steam it three-quarters of an hour or so, then let it cool, and, if to keep, oil, or dip in the melted white wax. Game can be used in the same way, only reduce the quantity of ham considerably, using, say, 4oz. to the pound, adding freshly-made breadcrumbs to make up the weight (say 2oz. to 4oz.), and, if at hand, the livers of the game previously tossed in a little butter, season with salt, mace, and a dash of coralline pepper, and finish as before. These do not require steaming, as the meat is cooked.
Leber-ruurst. — Boil, or rather stew, equal parts of lean and fat pork in a very little water, then run them through the mincer ; well wash and dry the same quantity of calf’s liver as you have pork, and then grate it down finely. Prepare a seasoning by mixing well together (for every 41b. of meat and liver) a tablespoonful of salt, a teaspoonful of powdered cloves, a teaspoonful each of white and black pepper, and 4oz. of raw onion, or rather less shallot, cut up as small as possible. Mix this well with the pork and the liver, working it well together to get it thoroughly blended ; and, lastly, take the fat which rose from the pork when cooking, adding to it sufficient good lard to make |-lb. altogether,
melt this and pour it on to the above mixture. Have ready some large shins, and only three parts fill them, tying them securely ; lastly, cook them for about three-quarters of an hour in the liquid in which the pork was cooked, then drain them, and hang them up to dry in a cool, airy place. These sausages can be used at once, or else can be smoked for a couple of days, in which case they will keep.
Records on this page
Truffled SausagesChicken and Ham SausageLeber-ruurst