Lyons Sausages
From The thorough good cook, 1895
Serves 18
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 239. The excerpt below is the record exactly as published.
Lyons Sausage?, Take six pounds of lean pork from the chine, three pounds of lean veal from the fillet, and three pounds of pork fat. Mince the lean meat fine, pound it in a mortar till smooth, and cut the fat into dice. Mix thoroughly, and season the wdiole with ten ounces of salt, a quarter of an ounce of saltpetre, three or four bruised shallots, half an ounce of ground pepper, and a quarter of an ounce of peppercorns
Cook this with the app: pantry check, scaling, and the assistant.