this is a very convenient form of having
sausages always ready and always fresh.
The sausages are kept good in the tins,
which are hermetically sealed ; and as
they are surrounded with fat, of course
they do not get dry. These sausages
can be quickly made hot and served, or
they can be eaten cold. German sausage
is always a very appetising dish, and is
sometimes served at the commencement
of dinner by itself as an appetiser. It
likewise forms an agreeable luncheon as
well as breakfast dish. I would with
confidence recommend these tins of
sausages preserved in fat to the atten-
tion of housekeepers. Ordinary German
sausage is exceedingly difficult to keep
good. Probably many housekeepers
will know how often they have a diffi-
culty either in preventing the sausages
from getting mouldy on the one hand, or
becoming perfectly dry and hard on the
other. If the sausage is kept in a moist
place it is apt to get mouldy, and if it is
kept in a very dry and warm place it
very soon gets so dry and hard as to be
almost uneatable. Both these difficul-
ties are avoided by obtaining the sau-
sages in tins preserved in fat. Owing
to the tins being air-tight, of course
there is no chance of the sausages getting
mouldy, and, owing to the presence of
the fat which surrounds them, there is
no chance of their becoming hard and
dry.
SAVORY AND MOORE’S INFANTS’
FOOD.— See Infants’ Food.
SAVOURY PATES. — Savoury pates are
now sold in tins, and of all the various
kinds suited to the breakfast table I
think these savoury pates are the nicest.
The tin should be opened carefully, so
that the patd will turn out whole.
‘When it is turned out the outside should
be smoothed with a knife, and the dish
surrounded with a little bright green
parsley and some cut lemon. It is far
better to turn these pates out of the tin
at once than to eat them, as some do,
from the tin itself. When it is eaten
out of the tin it very soon gets into a
“ smeary ” state, and looks very unin-
viting. I would remind all good house-
keepers of the importance of seeing that
the remains of these savoury patds are
never thrown away. Too often it will
be seen that the fag ends of these
little pates are abandoned by cooks as
if they were of no use. They should,
however, remember that the remains of
them are exceedingly useful to assist in
making all kinds of forcemeats — such
as rissoles, lcromeskies, or rich fritters.
With the assistance of a slice or two of
any kind of liver — such as calves’ liver
or the liver of fowls — the remains of
slices of fried bacon, and the remains
of one of these patds, an exceedingly
delicious entric can be made for dinner.
Place the liver, after slicing it up, in
the frying-pan with some of the bacon,
and fry with it a large slice of onion.
When the liver is cooked rub the whole
mixture through a wire sieve, and add
to it the remains of the savoury pie.
Also add about a saltspoonful of aro-
matic flavouring herbs, a description of
the way to make which mil be found
under the heading of Gloves. These
aromatic flavouring herbs can also be
bought ready made under the name of
“Herbaceous Mixture” (see Herba-
ceous Mixture). The cook should now
take a small piece of this forcemeat,
formed by mixing the savoury patfi
with liver and bacon, etc., about the
size of a small picnic biscuit. It ✪ Forcemeat Fritters
Page 204 · 1 recipe record on this page
Presented as published in 1880. 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
this is a very convenient form of having sausages always ready and always fresh. The sausages are kept good in the tins, which are hermetically sealed ; and as they are surrounded with fat, of course they do not get dry. These sausages can be quickly made hot and served, or they can be eaten cold. German sausage is always a very appetising dish, and is sometimes served at the commencement of dinner by itself as an appetiser. It likewise forms an agreeable luncheon as well as breakfast dish. I would with confidence recommend these tins of sausages preserved in fat to the attention of housekeepers. Ordinary German sausage is exceedingly difficult to keep good. Probably many housekeepers will know how often they have a difficulty either in preventing the sausages from getting mouldy on the one hand, or becoming perfectly dry and hard on the other. If the sausage is kept in a moist place it is apt to get mouldy, and if it is kept in a very dry and warm place it very soon gets so dry and hard as to be almost uneatable. Both these difficulties are avoided by obtaining the sausages in tins preserved in fat. Owing to the tins being air-tight, of course there is no chance of the sausages getting mouldy, and, owing to the presence of the fat which surrounds them, there is no chance of their becoming hard and dry.
SAVORY AND MOORE’S INFANTS’ FOOD.— See Infants’ Food.
SAVOURY PATES. — Savoury pates are now sold in tins, and of all the various kinds suited to the breakfast table I think these savoury pates are the nicest. The tin should be opened carefully, so that the pate will turn out whole. When it is turned out the outside should be smoothed with a knife, and the dish surrounded with a little bright green parsley and some cut lemon. It is far better to turn these pates out of the tin at once than to eat them, as some do, from the tin itself. When it is eaten out of the tin it very soon gets into a “ smeary ” state, and looks very uninviting. I would remind all good housekeepers of the importance of seeing that the remains of these savoury pates are never thrown away. Too often it will be seen that the fag ends of these little pates are abandoned by cooks as if they were of no use. They should,
however, remember that the remains of them are exceedingly useful to assist in making all kinds of forcemeats — such as rissoles, croquettes, or rich fritters. With the assistance of a slice or two of any kind of liver — such as calves’ liver or the liver of fowls — the remains of slices of fried bacon, and the remains of one of these pates, an exceedingly delicious entric can be made for dinner. Place the liver, after slicing it up, in the frying-pan with some of the bacon, and fry with it a large slice of onion. When the liver is cooked rub the whole mixture through a wire sieve, and add to it the remains of the savoury pie. Also add about a saltspoonful of aromatic flavouring herbs, a description of the way to make which mil be found under the heading of Cloves. These aromatic flavouring herbs can also be bought ready made under the name of "Herbaceous Mixture" (see Herbaceous Mixture). The cook should now take a small piece of this forcemeat, formed by mixing the savoury pate with liver and bacon, etc., about the size of a small picnic biscuit. It
Records on this page
Forcemeat Fritters