Frankfort Sausages

Ingredients

• four sausages
• one and one-half tablespoons flour
• one cup milk
• salt
• pepper

Method

1. 1

   Cook sausages in boiling water for 20 minutes; drain and cut into pieces.

2. 2

   Reheat in a white sauce made of flour, butter, and milk.

3. 3

   Season with salt and pepper.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 22. The excerpt below is the record exactly as published.

lt one and one-half tablespoons butter, add a few grains paprika and two tablespoons cur- rant jelly, and as soon as jelly has melted pour sauce over steak. With the Epicure Venison Cutlets with Apples Wipe, core, and cut in one-half inch slices four sour apples. Sprinkle with powdered sugar and cover with port wine ; let stand one hour, drain, and saute in butter. Cut venison steak in pieces for serving, sprinkle with salt and pepper, and cook in a hot, buttered blazer, four minutes. Melt three tablespoons butter, add wine drained from apples and twelve candied cherries cut in halves. Reheat cutlets in sauce, and serve with apples. Frankfort Sausages Cook four sausages in boiling water to cover, twenty minutes ; drain and cut in pieces. Re- heat in a white sauce made of one and one-half tablespoons each flour and butter and one cup milk. Season with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.