six inches square. Plunge the fresh sausages✪ Sausage Rolls into fast-boiling water,
let them boil a few minutes, then remove the skins, slit them in halves
lengthwise, and lay a half in. the centre of each square. Fold the paste
over the roll, join it neatly in the centre, and press the ends of the
paste together. Place the rolls on a greased baking-tin, brush them
over with egg, and bake them in a well-heated oven. Bake for about
a quarter of an hour. Sausage rolls can be made of cooked or un¬
cooked meat, or tinned meat finely minced, niceJy seasoned with
pepper and salt, and flavoured with a small onion and a pinch of
chopped sage-leaves to half a pound of meat. When they are made of
uncooked meat the rolls will need to be baked longer than when
cooked meat is used. Teacakes (August 26th) and light tea-buns
(August 14th) may also be made.
November 7th.
Breakfast.
Luncheon.
Dinner.
Eggs in Brown Butter.
Sausage Bolls.
Teacakes.
Dry Toast.
Brown and White Bread
and Butter.
Marmalade.
Fried Hominy.
Toad in tire Hole.
Bice with Apples and Beet¬
root.
Croftte au Pot.
Curried Babbit.
Bice.
Scorzonera.
Pancakes.
Cheese.
Marketing.
For the Day.— A pound and a half of Steak, or the short bone of Mutton. (If
any meat were left yesterday it can he used, and this need not be bought.) A
fine young Rabbit, or two if required (January 21th) ; Apples ; Potatoes ;
Beetroot; Scorzonera. These roots are in season at the same time that
Salsify is— that is, from October to May. They are for all practical purposes the
same thing, and have the same taste, but Scorzonera is black and Salsify is
white. Neither of the two is to be had at all times ; but when they are, they
will be found excellent and delicate in flavour.
For To-morrow. — Three or four Bloaters (January 2nd) ; a large thick Sole,
filleted (January 3rd) ; a pint of Chestnuts ; three pounds of Brussels Sprouts ;
Potatoes ; a quarter of a pound of French Chocolate ; a tin of Prawns for
Monday.
Bbeakfast. — Eggs in Brown Butter (January 6tlr); Sausage
Bolls (November 6th); Teacakes (February 14th); Fried Iiominy
(February 12th).
Luncheon. — Toad in the Hole (January 15th) ; Bice with Apples
and Beetroot (January 28th).
Dinneb. — Croilte au Pot (May 25th); Curried Babbit (July
16th) ; Boiled Bice (July 21st) ; Scorzonera. — follow the recipe given
for Salsify (October 26th) ; Pancakes (February 24th) ; Cheese (June
8th).
381
A YEAR'S COOKERY.
Things that must not be Forgotten.
1. Turn and rub the loin of pork.
2. Make a ground rice mould (August 7th) for supper to-morrow
night.
3. Keep the bloaters apart from all other food.
4. Turn the ox-tongue in the pickle.
Sunday, November 8th.
Breakfast.
Dinner.
Tea.
Supper.
Bloaters on Toast.
Sausage Rolls.
Teacakes.
Brown and White
Bread and Butter.
Milk Porridge.
Sole h la Horly.
Pork, cooked in tlie
French way.
Potato Mould.
Chestnuts and Brus¬
sels Sprouts.
Chocolate Pudding.
Custard.
Cheese.
Brown and White
Bread and Butter.
Teacakes.
Strawberry Jam.
Light Buns,
Cold Pork.
Lemon Cheese¬
cakes.
Jam Tarts.
Ground Rice Mould.
Breakfast. — Bloaters on Toast (March 24th) ; Sausage Rolls
(November 6th); Teacakes (February 14th); Milk Porridge (June
13th).
A year's cookery
1880Page 301 · 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
six inches square. Plunge the fresh sausages into fast-boiling water, let them boil a few minutes, then remove the skins, slit them in halves lengthwise, and lay a half in. the centre of each square. Fold the paste over the roll, join it neatly in the centre, and press the ends of the paste together. Place the rolls on a greased baking-tin, brush them over with egg, and bake them in a well-heated oven. Bake for about a quarter of an hour. Sausage rolls can be made of cooked or uncooked meat, or tinned meat finely minced, nicely seasoned with pepper and salt, and flavoured with a small onion and a pinch of chopped sage-leaves to half a pound of meat. When they are made of uncooked meat the rolls will need to be baked longer than when cooked meat is used. Teacakes (August 26th) and light tea-buns (August 14th) may also be made.
November 7th.
Breakfast.
Luncheon.
Dinner.
Eggs in Brown Butter. Sausage Rolls.
Teacakes.
Dry Toast.
Brown and White Bread and Butter.
Marmalade.
Fried Hominy.
Toad in the Hole.
Rice with Apples and Beetroot.
Croûte au Pot. Curried Rabbit. Rice.
Scorzonera.
Pancakes.
Cheese.
Marketing.
For the Day.— A pound and a half of Steak, or the short bone of Mutton. (If any meat were left yesterday it can he used, and this need not be bought.) A fine young Rabbit, or two if required (January 21th) ; Apples ; Potatoes ; Beetroot; Scorzonera. These roots are in season at the same time that Salsify is—that is, from October to May. They are for all practical purposes the same thing, and have the same taste, but Scorzonera is black and Salsify is white. Neither of the two is to be had at all times; but when they are, they will be found excellent and delicate in flavour.
For To-morrow. — Three or four Bloaters (January 2nd) ; a large thick Sole, filleted (January 3rd) ; a pint of Chestnuts ; three pounds of Brussels Sprouts ; Potatoes ; a quarter of a pound of French Chocolate ; a tin of Prawns for Monday.
Breakfast. — Eggs in Brown Butter (January 6tlr); Sausage Bolls (November 6th); Teacakes (February 14th); Fried Hominy (February 12th).
Luncheon. — Toad in the Hole (January 15th) ; Bice with Apples and Beetroot (January 28th).
Dinner. — Croûte au Pot (May 25th); Curried Rabbit (July 16th) ; Boiled Rice (July 21st) ; Scorzonera. — follow the recipe given for Salsify (October 26th) ; Pancakes (February 24th) ; Cheese (June 8th).
Things that must not be Forgotten.
1. Turn and rub the loin of pork.
2. Make a ground rice mould (August 7th) for supper to-morrow night.
3. Keep the bloaters apart from all other food.
4. Turn the ox-tongue in the pickle.
Sunday, November 8th.
Breakfast.
Dinner.
Tea.
Supper.
Bloaters on Toast. Sausage Rolls. Teacakes.
Brown and White Bread and Butter. Milk Porridge.
Sole à la Horly.
Pork, cooked in the French way.
Potato Mould. Chestnuts and Brussels Sprouts. Chocolate Pudding. Custard.
Cheese.
Brown and White Bread and Butter. Teacakes.
Strawberry Jam. Light Buns,
Cold Pork.
Lemon Cheese¬ cakes.
Jam Tarts.
Ground Rice Mould.
Breakfast. — Bloaters on Toast (March 24th) ; Sausage Rolls (November 6th); Teacakes (February 14th); Milk Porridge (June 13th).
Records on this page
Sausage Rolls