Catch the blood when the pig is killed, stirring in a
tea-spoonful of salt to each quart to prevent its curdling.
Simmer in one of Adams’ milk saucepans half a pint of
groats until tender, putting to them water sufficient to
make them swell. Strain the blood and to each quart add
one pound of the inside fat cut in squares smaller than
dice, stir in the groats and add a quarter of a pint of bread-
crumbs, pepper and salt to taste, and a table-spoonful of
chopped sage, of thyme, and of green onions or leeks ; mix
well, and fill the largest gut of a large pig, tying it in
lengths of eight or nine inches. Put them in boiling water
and simmer for twenty minutes and prick them. To cook,
fry as other sausages.
SAUSAGES, AN OXFORD RECEIPT.
No. 144.
Pound separately in a mortar half a pound of pork and
half a pound of veal, a quarter of which should be fat, and
then mix them together ; add a quarter of a pound of suet
chopped very fine, half of a halfpenny roll soaked in water,
two eggs beaten, just a taste of sage if liked, a drachm of
pepper, and three-quarters of an ounce of salt ; mix the
whole well together and pass through a sausage machine.
To use, make into cakes, or roll into rolls, fry in lard,
or egg and crumb and fry.
SAUSAGES AUX TRUFFES, ETC.
No. 145.
One pound of pork, one-third of which should be fat,
two ounces of bread-crumbs soaked in milk, a drachm and
MEATS, MEAT PIES AND PUDDINGS.
Ill
a half of pepper, half an ounce of salt, a spoonful of
chopped sage if liked ; mix well, and pass through a
sausage machine and cook as Receipt No. 144. In the
centre of either of the sausage meats when made into
cakes, a puree of apple, a saute of mushrooms or of
tomatoes can be inserted.
SWEETBREAD CUTLETS.
No. 146.
Soak in water for six hours as many calf’s sweetbreads
as are required, changing the water four times. Simmer
for ten minutes, put them between two dishes until cold,
cut them in slices about half an inch thick, egg and
crumb and fry a nice light brown ; serve with a little
Brown Clear Sauce (No. 35), slightly reduced.
VEAL CUTLETS.
No. 147.
Cut into neat cutlets from a leg of veal, egg and crumb
and fry in boiling lard, and serve in an entree dish with
alternate slices of fried bacon and a little Brown Sauce
(No. 35) reduced to half-glaze, to which add a squeeze of
lemon.
CALES LIVER AND BACON.
No. 148.
Cut in slices the size and shape of a cutlet, fry in a
frying-pan as many slices of bacon as slices of liver;
remove them, and fry the liver in the fat (it should not be
overdone) ; arrange the liver and bacon neatly round the
dish, and serve with a gill of Fine Herbs Sauce (No. 49).
PIE.S.
BEEFSTEAK PIE.
No. 149.
Cut as many pounds of rump fillet of beef as will be
required into slices about an eighth of an inch thick,
pepper, salt, and sprinkle with parsley, and the slightest
I
II2 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.
Page 37
Presented as published in 1887. 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
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Catch the blood when the pig is killed, stirring in a
tea-spoonful of salt to each quart to prevent its curdling.
Simmer in one of Adams’ milk saucepans half a pint of
groats until tender, putting to them water sufficient to
make them swell. Strain the blood and to each quart add
one pound of the inside fat cut in squares smaller than
dice, stir in the groats and add a quarter of a pint of bread-
crumbs, pepper and salt to taste, and a table-spoonful of
chopped sage, of thyme, and of green onions or leeks ; mix
well, and fill the largest gut of a large pig, tying it in
lengths of eight or nine inches. Put them in boiling water
and simmer for twenty minutes and prick them. To cook,
fry as other sausages.
SAUSAGES, AN OXFORD RECEIPT.
No. 144.
Pound separately in a mortar half a pound of pork and
half a pound of veal, a quarter of which should be fat, and
then mix them together ; add a quarter of a pound of suet
chopped very fine, half of a halfpenny roll soaked in water,
two eggs beaten, just a taste of sage if liked, a drachm of
pepper, and three-quarters of an ounce of salt ; mix the
whole well together and pass through a sausage machine.
To use, make into cakes, or roll into rolls, fry in lard,
or egg and crumb and fry.
SAUSAGES AUX TRUFFES, ETC.
No. 145.
One pound of pork, one-third of which should be fat,
two ounces of bread-crumbs soaked in milk, a drachm and
MEATS, MEAT PIES AND PUDDINGS.
Ill
a half of pepper, half an ounce of salt, a spoonful of
chopped sage if liked ; mix well, and pass through a
sausage machine and cook as Receipt No. 144. In the
centre of either of the sausage meats when made into
cakes, a puree of apple, a saute of mushrooms or of
tomatoes can be inserted.
SWEETBREAD CUTLETS.
No. 146.
Soak in water for six hours as many calf’s sweetbreads
as are required, changing the water four times. Simmer
for ten minutes, put them between two dishes until cold,
cut them in slices about half an inch thick, egg and
crumb and fry a nice light brown ; serve with a little
Brown Clear Sauce (No. 35), slightly reduced.
VEAL CUTLETS.
No. 147.
Cut into neat cutlets from a leg of veal, egg and crumb
and fry in boiling lard, and serve in an entree dish with
alternate slices of fried bacon and a little Brown Sauce
(No. 35) reduced to half-glaze, to which add a squeeze of
lemon.
CALES LIVER AND BACON.
No. 148.
Cut in slices the size and shape of a cutlet, fry in a
frying-pan as many slices of bacon as slices of liver;
remove them, and fry the liver in the fat (it should not be
overdone) ; arrange the liver and bacon neatly round the
dish, and serve with a gill of Fine Herbs Sauce (No. 49).
PIE.S.
BEEFSTEAK PIE.
No. 149.
Cut as many pounds of rump fillet of beef as will be
required into slices about an eighth of an inch thick,
pepper, salt, and sprinkle with parsley, and the slightest
I
II2 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.