Fried Sausages

Ingredients

• 1/2 lb. sausages
• 1 oz. dripping
• 1 teaspoonful flour
• 1 gill cold water
• a pinch of salt
• a pinch of pepper

Method

1. 1

   Put the dripping into the frying-pan; let it melt but not become hot.

2. 2

   Prick the sausages in several places with a darning needle to prevent them bursting.

3. 3

   Put them into the fat; fry very slowly (that is, not upon a hot part of the fire) for about fifteen minutes, turning them frequently.

4. 4

   For gravy, mix the water gradually with the flour, pepper, and salt, stirring till smooth.

5. 5

   Remove the sausages from the pan, add this mixture to the fat, and boil for a few minutes, stirring to keep it smooth.

6. 6

   Place the sausages on a piece of dry toast, and pour the sauce round them.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 34. The excerpt below is the record exactly as published.

1 oz. dripping ; 1 tablespoonful flour ; i quart hot water ; 1 tablespoonful vinegar ; y. teaspoonful salt ; 1 pinch pepper. Skin and scald the onion ; wash the lights in cold water and wipe them dry ; cut them into small pieces. Melt the dripping in a large stew-pan; brown the pieces well, stirring often. Pour the water into the stewpan with the vinegar, pepper, and salt ; add the onion and parsley. Bring to the boil ; simmer gently for two hours. Break the flour with cold water ; allow the stew to cool a little, add the flour and boil for three minutes. Serve hot. MEAT— STEWING. 75 stewed Tripe. — Required: i lb. tripe ; 3 onions > , 0® Cl n>ilk?; I pinch of salt ; . pmch of Cvthe tripe to soak all night in cold water ; next dav wash it in warm water with a piece of soda u dre size of a pea, bat do not let it soak in this, as the tda Will harden the tripe. Place the tnpe in plenty of cold water, bring to the boil ; if the waterdias m pleasant smell pour it away and place t 1 -■ in cold water, bring to the boil ; repeat dns till he trinp and water are quite sweet. 1 hen simmer gem y for 'five to six hours till the tripe is thoroughly tender. Skin and scald the onions, add them one hour before fhe tripe is ready. Break the flour with the milk ; add half a pint of the liquor the tripe has been boiled m bring to the boil and boil five minutes. Chop the onions ; cut the tripe into neat pieces, add to it t e sauce with the pepper, and salt, and serve^ The liquor tripe is boiled in is nutritious, and may be used instead of water for some of the cheap soups A little mustard relish (see recipe) may be taken with stewed tripe. In England, tnpe is generally par- boiled when sent from the butcher s. , Dressed Tripe. — Required: lb. boiled tripe, i/ lb. fat bacon; >4 teaspoonful chopped parsley; oz. flour; % pint of tripe liquor ; i dessert- spoonful ketchup; % teaspoonful salt; % teaspoon- Cut1 the tripe into neat oblong squares ; cut the rind off the bacon ; place a piece of bacon on eac piece of tripe; mix the pepper, salt, and parsley together; put a small portion on each piece. Rol up the pieces; tie them with string,; place them m a pan with some of the liquor the tnpewas boiled m Break the flour with cold water, add this and t 76 MEAT— FRYING. ketchup to the liquor; simmer for about half-an-hour. Remove the string; place the tripe neatly in a dish r pour the gravy round it; ornament each piece with a sprig ot parsley. C°w-hee1-— Required: i cow-heel; i tablespoonful flour; i tablespoonful chopped parsley • i teaspoonful salt. 1 y ’ • Rutr* t.he ,foot vve11 vvith plenty of coarse salt ; scald it with boiling water, scrape off all the small hairs. Rut it into a large saucepan, with enough cold water to cover it. When the water boils pour it away and put m fresh water ; when the water boils again, skim it well and draw the saucepan to the side of the fire • simmer for about five hours; remove the meat from the bone; cut it into neat pieces. Break the flour in a basin with a little cold water, remove the fat from the stock, and add about a quart of the stock to the flour and water. Put this mixture into the Saucepan " ith the pieces of meat and the salt. Simmer gently for about ten minutes ; add the parsley, and serve. A few drops of vinegar or lemon juice may be added with the parsley. The remaining stock can be clarified and made into sweet jelly for invalids (see page 1 41), or used for soup. XIII.— FRYING. Steak Fried in the Pan.— Required: y2 lb. best steak ; 1 gill boiling water ; Pf 02. dripping or butter ; 1 pinch salt. Place an iron frying-pan (not tinned) on the fire; let it heat thoroughly ; rub it over with the dripping or butter. Remove with a sharp knife any sinews from the steak; place the steak in the pan; turn it constantly from side to side, in the same way as MEAT— FRYING. 77 orilling. When ready (in about seven to ten minutes), 1'lace the steak on a very hot dish ; add the boiling water and the salt to the pan ; stir well to mix the brown gravy left in the pan; pour round the steak. Serve hot, and immediately. Fried Sausages. — Required: yz lb. sausages; oz. dripping; i teaspoonful flour; i gill cold water; a pinch of salt; a pinch of peppei. Put the dripping into the frying-pan ; let it melt but not become hot. Prick the sausages in several places with a darning needle to prevent them bursting. Put them into the fat ; fry very slowly (that is, not upon a hot part of the fire) for about fifteen minutes, turning them frequently. For gravy, mix the water gradually with the flour, pepper, and salt, stirring till smooth. Remove the sausages from the pan, add this mixture to the fat, and boil for a few minutes, stirring to keep it smooth. Place the sausages on a piece of dry toast, and pour the sauce round them. Bacon and Eggs. — Required: % lb. bacon; 1 egg. Place the bacon in thin slices in a cold frying-pan ; put it on the fire, and, when the fat of the bacon is almost clear, turn it. It takes from five to ten minutes to cook. Remove the bacon to a hot plate. Break the egg gently into a teacup ; slide it gently out of the teacup into the frying-pan ; it will be cooked in about three minutes. Keep the bacon gravy for making oatcakes, or for eating with bread instead of butter. The rind of the bacon should not be cut off until it is cooked, as without it the bacon curls up while cooking, and so is unequally cooked. Toasted Bacon. — Cut the bacon into very thin slices; hold each slice on a fork, putting the fork 78 MEAT— FRYING. / through the fat part ; hold it in front of a bright fire, over a hot dish, till the bacon begins to brown ard the fat to curl ; cut off the rind ; arrange neatly or a hot dish, and serve alone or with poached eggs. Bacon may also be toasted on the hooks in a Duxh oven. B ried Tripe. — Required: *4 lb. cooked tripe; 3 oz. flour ; about 1 )4 gills water ; teaspoonful salt ; x pinch of pepper. Mix the flour, pepper, and salt together; add gradually enough water to make a thick batter. Cut the tripe into neat small pieces ; dry them ; dip each piece with a fork into the batter. Fry according to general directions, page 43. Dressed Cutlets. — Required: 2 small mutton chops with a long bone in each : about 2 oz. stale bread crumbs ; 1 small egg ; 2 oz. butter ; 1 tea- spoonful flour ; 1 pinch of salt ; 1 pinch of pepper

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