Beef Sausages
From Cassell's dictionary of cookery, 1892
Serves 8
More delicate if pressed into skins.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 229. The excerpt below is the record exactly as published.
Beef Sausages. — Clear the beef and suet from all skin, bone, and gristle; take two pounds of lean beef to one pound of suet, add salt, pepper, and mixed spice, and shalots, or any other tasty condiment
Cook this with the app: pantry check, scaling, and the assistant.