Country Sausages
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 39. The excerpt below is the record exactly as published.
COUNTRY SAUSAGES. Prepare a sausage forcemeat and divide it into small por- tions, flour the hands and roll it into balls. Put some butter in a frying pan, and when it is hot, fry the balls, a few at a time, adding more butter when required. Turn them constantly, and when equally browned drain them, put them on a hot dish, garnish with fried parsley
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