Fowl, Sausages of
From Cassell's dictionary of cookery, 1892
Serves 1
Alternatively, chop the remains of a turkey or fowl and mix with fat bacon in equal quantities.
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 545. The excerpt below is the record exactly as published.
Fowl, Sausages of. — As an accompani- I meut to fricassees, or any made dish of fowl, inake sausages of veal or poultry. Take equal I quantities of the lean white part of the meat | and fine bread-crumbs. Scrape half a pound of | lean ham, and season with parsley, lemon-thyme, i l>ounded mace, salt, and pepper. Mix all together I with the yolk of an egg and a little flour
Cook this with the app: pantry check, scaling, and the assistant.