Forcemeat of Sausage
From Cassell's dictionary of cookery, 1892
Serves 6
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 532. The excerpt below is the record exactly as published.
Forcemeat of Sausage. — Prepare a sausage-meat, in the proportion of two parts of lean pork to one of fat. Take equal quantities of this and bread-crumbs ; add two ounces of butter, a seasoning of salt, pepper, and a di-achm of mac
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