Baked Sausages
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 48. The excerpt below is the record exactly as published.
the saus- ages in a dish, build a wall of mashed potatoes round them, and pour in the liquor. Baked Sausages. — Baked are preferred by some to fried sausages. Put them into a pan in a single layer wi,tli a little fat
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