Fresh Meat Sausage

Ingredients

• 6 oz. of lean meat
• 2 oz. fat
• 4 oz. crusts of bread
• salt and pepper
• nutmeg and spice
• a little flour

Method

1. 1

   Mix fat with meat, season, pass through a mincing-machine.

2. 2

   Soak bread in cold water, drain, mix with meat, pass again through the mincer, mix thoroughly, shape into sausages, and fry or bake.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 25. The excerpt below is the record exactly as published.

Fresh Meat Sausage Materials.—6 oz. of lean meat, 2 oz. fat, 92 THE VICTORY COOKERY BOOK 4 oz. crusts of bread, salt and _ pepper, — nutmeg and spice, a little flour. Method.—Mix the fat with the meat, © season with salt, pepper, nutmeg and spice, | if liked, and pass through a mincing-machine. | Soak the bread thoroughly in cold water and then drain, but do not squeeze the water out. When drained, mix with the meat and pass again through the mincer, then work © by hand or with a wooden spoon until thoroughly mixed. Leave for a time and © then shape into sausages, flouring the hands and board. Fry slowly in shallow fat until | brown, or bake in the oven. A coating of | batter made of flour and water and then — a good dusting of crumbs improves their appearance and size. A sausage should always be left after mixing before it is cooked, otherwise it — shrinks too much. FIVE DISHES FROM ONE RABBIT, EACH DISH FOR © TWO PERSONS (1) Fillets of Rabbit with White Sauce en Casserole Materials.—Fillets of rabbit (2), some — white sauce (see p. 41), vegetables and potatoes, pepper and salt. Sat te ee a a a ag OT = ie BRI iE ee * if td MEAT DISHES 93 Method.—Cut the fillets from the back, | flatten slightly, season with salt, a pinch of | pepper, and brush over with fat. Place in | a casserole, cover it, and cook the fillets on | both sides without colouring, which will take _ about 5 minutes. Dish up, cover with sauce, | and garnish with vegetables and potatoes. | The above may be egged, crumbed and | fried, or grilled and served with salad. (2) Quenelles of Rabbit (One Leg) Materials.—1 leg of rabbit, 4 oz. fat, 2 oz. bread panada (see p. 235), rice, salt, pepper and nutmeg, white sauce (see p. 41). Method.—Bone the leg and remove all the sinews. Chop the meat finely together with the fat and bread, season with salt, pepper, and nutmeg. If a mortar is avail- able, pound the meat till thoroughly blended with the other ingredients, or put three times through a mincer to save time. Form into the shape of quenelles. Simmer 10 to 15 minutes in boiling stock or salted water. Drain well. Serve on a bed of rice and pour a creamy sauce over. (3) Cutlets of Rabbit (Second Leg) Maierials.—Same ingredients as for quen- 94 THE VICTORY COOKERY BOOK elles, purée of peas as garnish, gravy or tomato sauce (see p. 48). : Method.—Prepare the same as for quen-_ elles. Shape like cutlets; egg, crumb and fry; garnish with the peas (or any other garnish), and serve with gravy or tomato sauce. (4) Stewed Rabbit Maiterials.—2 shoulders of rabbit, 2 pieces of back (near the neck), 1 oz. of fat, a little corn flour, salt and pepper

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