Spanish Sausages, or Chorissas.—
Take equal weights of fat and lean pork taken
from the prime parts of the animal; mince
this finely, and season strongly with garlic and
cayenne. Pour over it as much dry sherrj' as
will cover it✪ Spanish Sausages, or Chorissas, and let it stand in a cool place for
three or four days till it has absorbed the liquor.
Put the meat into large skins, and moisten
with the liquor that remains. Tie the sausages
in links, and hang them in a cool, dry place.
They Nvill keep for six or eight months, ^\^len
wanted, drop the sausages into hot water, and
let them simmer gently until done enough.
Serve them with rice boiled as for curry. Time
to boil the sausages, about twenty minutes.
Probable cost, Is. per pound.
Spanish Soup. — Take a piece of the shin
of beef weighing about four pounds, and one
pound of the knuckle of ham. Break the bones
into small pieces with a cleaver, and tie the meat
with string to keep it in shape. Put it into a
large pot, and pour over it a gallon of cold
water. Bring the liquor gently to the point of
boiling, remove the scum carefully, and, before
it fully boils, throw half a tea-spoonful of cold
water into it once or twice, to assist the scum in
rising. Add a little pepper, draw the pan to
the side of the fire, and let its contents simmer
gently and steadily for two hours and a half.
Blanch a table-spoonful of rice, throw it into
the soup, and boil it an hour longer. Half an
hour before the soup is to be served, put into it
a pint of Brussels sprouts and an onion thinly
sliced✪ Spanish Soup. If preferred, other vegetables may be
added to or substituted for the sprouts. They
must be blanched and stewed in the soup long
enough to cook them, and no longer. Remove
the bones from the soup, take up the meat,
put it on a dish, garnish with the sprouts, and
serve very hot. Send the soup to table in a
tureen. If the ham has not made the broth
sutficiently salt, a little more salt should be
added. Time, three hours and a half from
the time the water boils. Probable cost, 4s. 6d.
Sufficient for seven or eight persons.
Spanish Soup (another way).— Butter a
large stewpan thickly; place in it, in an even
layer, two large onions cut in slices, four ounces
of lean ham cut into dice, and two pounds of
freshly-killed juicy beef cut into pieces two
inches square. Add any bones and trimmings
of meat or poultry that may be at hand, or if
i an old pheasant, partridge, or hen can be pro-
I cured at a small expense, truss it for boiling,
: brown it in a saucepan with a little butter,
and lay it upon the meat. Pour over these
ingredients as much stock as will barely cover
them, and boil quickly tiU it begins to thicken
and look like gum. Slacken the heat of the fire,
and let the saucepan remain on it till this gum
has become a bright-brown colour ; pour upon
it two quarts of stock or water, and add a large
carrot, a bunch of parsley, a sprig of thyme,
a bay-leaf, a piece of garKc the size of a pea,
half a blade of mace, and two cloves✪ Spanish Soup (another way). Let the
liquor boil, skim carefully, and simmer gently
till it is strong and pleasantly flavoured. Strain
it, and when cold remove the fat from the
surface. Prepare about a pint and a half of
mixed vegetables, such as carrots, turnips,
leeks, celery, and Spanish peas. Let these be
cut into strips or shapes of an equal size, and
partially boil them in plain water.
Page 1875 · 3 recipe records on this page
Presented as published in 1892. 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
Spanish Sausages, or Chorissas.— Take equal weights of fat and lean pork taken from the prime parts of the animal; mince this finely, and season strongly with garlic and cayenne. Pour over it as much dry sherrj' as will cover it, and let it stand in a cool place for three or four days till it has absorbed the liquor. Put the meat into large skins, and moisten with the liquor that remains. Tie the sausages in links, and hang them in a cool, dry place. They will keep for six or eight months, ^\^len wanted, drop the sausages into hot water, and let them simmer gently until done enough. Serve them with rice boiled as for curry. Time to boil the sausages, about twenty minutes. Probable cost, Is. per pound.
Spanish Soup. — Take a piece of the shin of beef weighing about four pounds, and one pound of the knuckle of ham. Break the bones into small pieces with a cleaver, and tie the meat with string to keep it in shape. Put it into a large pot, and pour over it a gallon of cold water. Bring the liquor gently to the point of boiling, remove the scum carefully, and, before it fully boils, throw half a tea-spoonful of cold water into it once or twice, to assist the scum in rising. Add a little pepper, draw the pan to the side of the fire, and let its contents simmer gently and steadily for two hours and a half. Blanch a table-spoonful of rice, throw it into the soup, and boil it an hour longer. Half an
hour before the soup is to be served, put into it a pint of Brussels sprouts and an onion thinly sliced. If preferred, other vegetables may be added to or substituted for the sprouts. They must be blanched and stewed in the soup long enough to cook them, and no longer. Remove the bones from the soup, take up the meat, put it on a dish, garnish with the sprouts, and serve very hot. Send the soup to table in a tureen. If the ham has not made the broth sutficiently salt, a little more salt should be added. Time, three hours and a half from the time the water boils. Probable cost, 4s. 6d. Sufficient for seven or eight persons.
Spanish Soup (another way).— Butter a large stewpan thickly; place in it, in an even layer, two large onions cut in slices, four ounces of lean ham cut into dice, and two pounds of freshly-killed juicy beef cut into pieces two inches square. Add any bones and trimmings of meat or poultry that may be at hand, or if i an old pheasant, partridge, or hen can be pro- I cured at a small expense, truss it for boiling, : brown it in a saucepan with a little butter, and lay it upon the meat. Pour over these ingredients as much stock as will barely cover them, and boil quickly tiU it begins to thicken and look like gum. Slacken the heat of the fire, and let the saucepan remain on it till this gum has become a bright-brown colour ; pour upon it two quarts of stock or water, and add a large carrot, a bunch of parsley, a sprig of thyme, a bay-leaf, a piece of garKc the size of a pea, half a blade of mace, and two cloves. Let the liquor boil, skim carefully, and simmer gently till it is strong and pleasantly flavoured. Strain it, and when cold remove the fat from the surface. Prepare about a pint and a half of mixed vegetables, such as carrots, turnips, leeks, celery, and Spanish peas. Let these be cut into strips or shapes of an equal size, and partially boil them in plain water.
Records on this page
Spanish Sausages, or ChorissasSpanish SoupSpanish Soup (another way)