Fried Sausages

Ingredients

• a tablespoonful of hot lard
• a cup of boiling water
• about a saltspoonful of salt
• a tablespoonful of flour

Method

1. 1

   Prick sausages with a needle or fork, boil in water for one minute, then dry and fry in hot lard, turning often until brown.

2. 2

   For gravy, stir flour into the fat, add boiling water and salt, and pour around the sausages.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 95. The excerpt below is the record exactly as published.

Fried Sausages. If in skins, prick them all over with a large darning- needle or fork ; throw them into a saucepan of boiling water and boil for one minute. Take out, wipe dry, and lay in a hot frying-pan, in which has been melted a table- spoonful of hot lard or drippings. Turn often. As soon as brown they are done. If gravy is wanted, stir a table- spoonful of flour mto the fat in the pan ; add a cup of boiling water, and salt to taste, — about a saltspoonful, — and pour, not over, but around the sausages. Serve hot. Frizzled Beef. Half a pound of smoked beef cut very thin. This can be just heated in a tablespoonful of hot butter, and then served, or prepared as follows : — Pour boiling water on the beef, and let it stand five minutes. In the meantime melt in a frying-pan one tablespoonful of butter ; stir in a tablespoonful of flour, and add slowly half a pint of milk or water. Put in the beef which has been taken from the water ; cook a few minutes, and add two or three well-beaten eggs, cooking onl}^ a minute longer. It can be prepared without eggs, or they may be added to the beef just heated in butter ; but the last method is best. EGGS AND BREAKFAST DISHES. 1^1 Veal Loaf. Three pounds of lean veal and quarter of a pound of salt pork chopped very fine. Mince an onion as fine as possible. Grate a nutmeg, or use half a teaspoonful of powdered mace, mixing it with an even tablespoonful of salt, and an even saltspoonful of cayenne pepper. Add three well-beaten eggs, a teacupful of milk, and a large spoonful of melted butter. Mix the ingredients very thoroughly; form into a loaf; cover thickly with sifted bread or cracker crumbs, and bake three hours, basting now and then with a little butter and water. When cold, cut in thin slices, and use for breakfast or tea. It is good for breakfast with baked potatoes, and slices of it are sometimes served around a salad. A glass of wine is sometimes added before baking. Meat Hash. The English hash is meat cut either in slices or mouth- fuls, and warmed in the gravy; and the Southern hash is the same. A genuine hash, however, requires potato, and may be made of any sort of meat ; cold roast beef being excellent, and cold corned beef best of all. Mutton is good ; but veal should always be used as a mince, and served on toast as in the rule to be given. Chop the meat fine, and allow one-third meat to two- thirds potato. For corned-beef hash the potatoes should be freshly boiled and mashed. For other cold meats finely-chopped cold potatoes will answer. To a quart of the mixture allow a teaspoonful of salt and half a tea- spoonful of pepper mixed together, and sprinkled on the meat before chopping. Heat a tablespoonful of butter or nice drippings in a frying-pan ; moisten the hash with a 192 EGGS AND BREAKFAST DISHES. little cold gravy or water ; and heat slowly, stirring often. It may be served on buttered toast when hot, without browning, but is better browned. To accomplish this, first heat through, then set on the back of the stove, and let it stand twenty minutes. Fold like an omelet, or turn out in a round, and serve hot. Minced Veal. Chop cold veal fine, picking out all bits of gristle. To a pint-bowlful allow a large cup of boiling water ; a table- spoonful of butter and one of flour ; a teaspoonful of salt ; and a saltspoonful each of pepper and mace. Make a 7^oux with the butter and flour, and add the seasoning ; put in the veal, and cook five minutes, serving it on but- tered toast, made as in directions given for water toast. Toast, Dry or Buttered. Not one person in a hundred makes good toast ; yet nothing can be simpler. Cut the slices of bread evenly, and rather thin. If a wire toaster is used, several can be done at once. Hold just far enough from the fire to brown nicely ; and turn often, that there may be no scorching. Toast to an even, golden brown. No rule will secure this, and only experience and care will teach one just what degree of heat will do it. If to be buttered dry, butter each slice evenly as taken from the fire, and pile on a hot plate. If served without butter, either send to table in a toast-rack, or, if on a plate, do not pile together, but let the slices touch as little as pos- sible, that they may not steam and lose crispness. TEA, COFFEE, ETC. 193 Water Toast. Have a pan of boiling hot, well-salted water ; a tea- spoonful to a quart being the invariable rule. Dip each slice of toast quickly into this. It must not be wet, but only moistened. Butter, and pile on a hot plate. Poached eggs and minces are served on this form of toast, which is also nice with fricasseed chicken. Milk Toast. Scald a quart of milk in a double boiler, and thicken it with two even tablespoonfuls of corn-starch dissolved in a little cold water, or the same amount of flour. Add a teaspoonful of salt, and a heaping tablespoonful of butter. Have ready a dozen slices of water toast, which, unless wanted quite rich, needs no butter. Pour the thickened milk into a pan, that each slice may be easily dipped into it, and pile them when dipped in a deep dish, pouring the rest of the milk over them. Serve very hot. Cream is sometimes used instead of milk, in which case no thick- ening is put in, and only a pint heated with a saltspoonful of salt.

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