To Steam a Ham. — This is an excellent way of cooking a
small Ham. When the Ham has been soaked, scrubbed, and
trimmed, put it into the steamer over boiling water. Allow
TO STEAM A HAM
217
twenty-five minutes to every pound of Ham, and keep the water
boiling hard.
Cooked Ham. — Cooked Ham can be toasted, broiled, or fried,
like Bacon. If broiled, the slices should be well peppered.
Sausages. — ( Family Recipe.) — Take two pounds of fresh
pork, using both fat and lean in equal parts, but avoiding the
coarse fat from the inside of the pig. Mince the pork as finely as
possible, and then pass it twice through the mincing machine.
Blanch two dessertspoonfuls of sage, and mince it. Add four
ounces of freshly-made breadcrumbs, season with pepper and a
dust of salt✪ Sausages. Mix all thoroughly together, dusting it well with
herb seasoning. Keep the Sausage-meat in a cool place. When
wanted, do not use skins, but form the Sausage-meat into small
round cakes, three-quarters of an inch thick, flour them, and fry
them in butter for ten or fifteen minutes, turning them often.
Oxford Sausag’es. — (Family Recipe.) — Take a pound and a
half of leg of pork, a pound of leg of veal, three-quarters of a
pound of beef suet, and allow a dessertspoonful of blanched and
minced sage to every pound of meat. Remove every particle of
skin, also all the fat, from the pork and veal. Mince the pork
and veal as finely as possible, and mince the suet to a powder.
Soak the crumb of two rolls in water. Take two whole eggs✪ Oxford Sausages, add
them and the crumb to the Sausage-meat, and season with
pepper and salt. Mix all well together, and roll into Sausages
about the length and thickness of a finger. Fry in bacon fat over
a quick fire. The eggs should be beaten up in a little cold
water. Egg and breadcrumb the Sausages before you fry them.
To Cook Sausages. — Plenty of time should be allowed, for
if Sausages are put into a hot pan, or if they are cooked too
quickly, the skins will burst. Sausages are much better when
they are partly boiled before they are fried. To do this, prick
the Sausages well, and put them into Jqot, but not boiling, water✪ To Cook Sausages.
Bring them very gradually to the boil^and let them simmer for
five minutes. Drain them, melt some beef suet or dripping in a
frying-pan, add the Sausages, and let them heat gradually.
Turn them over and over so that they cook equally, and fry a
nice brown. Serve them, well drained from fat, on toast. Or
make some good mashed potato, shape it into long ovals, bake it
on a buttered baking-tin, and when very hot lay the potato ovals
2 1 8
BACON, HAM, AND SAUSAGES
on a hot dish with a Sausage upon each. Sausages can also be
baked. Prick them well, set them on a buttered baking-tin in a
moderate oven, and bake them a nice brown. Serve on mashed
potato or toast as above. (This recipe applies to Sausages which
have been put into skins.)
TWENTY HOMELY DISHES.
Page 148 · 4 recipe records on this page
Presented as published in 1898. 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
To Steam a Ham. — This is an excellent way of cooking a small Ham. When the Ham has been soaked, scrubbed, and trimmed, put it into the steamer over boiling water. Allow
TO STEAM A HAM
twenty-five minutes to every pound of Ham, and keep the water boiling hard.
Cooked Ham. — Cooked Ham can be toasted, broiled, or fried, like Bacon. If broiled, the slices should be well peppered.
Sausages. — ( Family Recipe.) — Take two pounds of fresh pork, using both fat and lean in equal parts, but avoiding the coarse fat from the inside of the pig. Mince the pork as finely as possible, and then pass it twice through the mincing machine. Blanch two dessertspoonfuls of sage, and mince it. Add four ounces of freshly-made breadcrumbs, season with pepper and a dust of salt. Mix all thoroughly together, dusting it well with herb seasoning. Keep the Sausage-meat in a cool place. When wanted, do not use skins, but form the Sausage-meat into small round cakes, three-quarters of an inch thick, flour them, and fry them in butter for ten or fifteen minutes, turning them often.
Oxford Sausages. — (Family Recipe.) — Take a pound and a half of leg of pork, a pound of leg of veal, three-quarters of a pound of beef suet, and allow a dessertspoonful of blanched and minced sage to every pound of meat. Remove every particle of skin, also all the fat, from the pork and veal. Mince the pork and veal as finely as possible, and mince the suet to a powder. Soak the crumb of two rolls in water. Take two whole eggs, add them and the crumb to the Sausage-meat, and season with pepper and salt. Mix all well together, and roll into Sausages about the length and thickness of a finger. Fry in bacon fat over a quick fire. The eggs should be beaten up in a little cold water. Egg and breadcrumb the Sausages before you fry them.
To Cook Sausages. — Plenty of time should be allowed, for if Sausages are put into a hot pan, or if they are cooked too quickly, the skins will burst. Sausages are much better when they are partly boiled before they are fried. To do this, prick the Sausages well, and put them into hot, but not boiling, water. Bring them very gradually to the boil and let them simmer for five minutes. Drain them, melt some beef suet or dripping in a frying-pan, add the Sausages, and let them heat gradually. Turn them over and over so that they cook equally, and fry a nice brown. Serve them, well drained from fat, on toast. Or make some good mashed potato, shape it into long ovals, bake it on a buttered baking-tin, and when very hot lay the potato ovals
2 1 8
BACON, HAM, AND SAUSAGES
on a hot dish with a Sausage upon each. Sausages can also be baked. Prick them well, set them on a buttered baking-tin in a moderate oven, and bake them a nice brown. Serve on mashed potato or toast as above. (This recipe applies to Sausages which have been put into skins.)
Records on this page
SausagesTo Steam a HamOxford SausagesTo Cook Sausages