Cassell's dictionary of cookery

Fowl Pork, with o it Frankfort Skins Game Poultry and Veal Ham, German Eajosit Jewish, or Chorissa Pabbit, Made from Liver Dressed Rabbit Liver,]Mecklenburg Sausages and Cab- Lobster BAGE Marrow Spanish Mecklenburg Toast Mecklenburg Liver Veal Mutton White Sausages are a convenient method of preserving many sorts of meat that would not keep well otherwise for any length of time. The principle of making all sausages is alike, and consists in simply chopping the particular kind of meat employed, and seasoning it with spices and herbs of various kinds, bread-crumbs and eggs, salt, or mustard, or any of these ingredients, mixed in such proportions as are agreeable. Then the whole is enclosed in portions of the prepared intestines of a hog, sheep, or calf, very well washed and scraped till thoroughlj' clean. Amongst the herbs employed are the following : shallot, onions, leek, sage, thyme, garlic, marjoram, and parsley. For some kinds of sausages, besides meat, anchovies, oysters, and red herring are added. The blood of various animals, as the ox, hog, goose, &c., are used in this way, mixed with ■oatmeal, crumbs of bread, and seasonings of various kinds. The Germans have acquired a high reputation for the manufacture of sausages, in which smoked meat is generally used. Sausages and Cabbage.— Cut ofP the outer leaves and the hard stalk from a finehearted savoy or cabbage, and carefully cleanse it from all impurities. Slice it finely, as if it were to be pickled, rinse it well, and put it into a saucepan with as much boiling (unsalted) water as will barely cover it. Let it boil till quite tender, stirring occasionally to keep it from burning to the bottom of the saucepan. Add a little more water if necessary, but be sparing in putting this in- When the cabbage is tender, there ought to be in the pan as much liquor only as will moisten the vegetable. Lay a pound or more of fresh sausages in the centre of the cooked cabbage, cover the saucepan closely to j I keep in the heat and vapour, and stew the sausage gently until done enough. Lift it out, lay it on a round of toast in a hot dish, strain the liquor in the pan over it and the toast, and serve the cabbage neatly piled on a separate dish. If there arc any remains when the dish is taken from the table, they may be heated again in the same way, and sent to table a second time. Supposing that the cabbage only is left, it may be heated, put on a dish with poached eggs, accompanied by an equal number of slices of toasted bacon laid upon it. Time to stew the sausages, thirty to forty minutes. Probable cost, Is. 6d. Sufficient for three or four persons. Sausages, Baked. — As sausages, and especially pork sausages, need to be thoroughly dressed to be wholesome, it is a good plan, when there is time, to bake instead of frying them. Put them in a dripping-tin in a single layer, placing a little fat in the dish with them, and bake in a moderately-heated oven. When they are brown upon one side, turn them upon the other ; if they are freshly made they will not need to be pricked. They should be baked very gently. When done enough, lift them out, drain them, make brown sauce for them, and serve very hot. Time to bake, one hour and a half. Probable cost. Is. Id. per pound. Sufficient, one pound for three persons.