Marrow Sausages

Ingredients

• four eggs
• six ounces of captain's biscuit
• two and a half ounces of almonds
• eight ounces of marrow
• some powdered cinnamon
• and nutmeg
• and salt to taste
• and sugar to taste

Method

1. 1

   Beat up the eggs, add the soaked biscuit, almonds, marrow, spices, and seasonings.

2. 2

   Fill sausage-skins and boil, leaving space for swelling.

3. 3

   Cool on a sieve, then brush with dissolved butter and heat before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 903. The excerpt below is the record exactly as published.

and salt to taste. Stir all those ingi-edients well together, form them into small dmnplings, boil them in weak stock, and afterwards add them to the soup. Time to boil, an hour. Probable cost, Is. 6d. Sufficient for eight persons. Marrow Patties. — Prepare as for Marrow Toast. Drop into boiling water, in which a little salt is dissolved, the maiTow cut into small pieces, and boil for one minute. Drain it, and put it into a saucepan with a tea-spoonful of parsley, chopped, a tiny bit of shallot, half a tea- spoonful of lemon- juice, and pepper and salt to taste. Toss these ingredients lightly together until they are hot, fill the patty-cases, which should be already baked, and serve. Time to prepare, five minutes. Marrow Pudding. — Place in a buttered mould, on layers of a quarter of a pound of bread, cut in thin slices, three ounces of marrow, chopped fine, an ounce of citron, cut small, and two ounces of pounded sweet almonds. Cover with a sauce made of half a pint of milk or cream, three eggs, well beaten, and a sufficient quantity of sugar and nutmeg to flavour the whole. BoU for an hour, or bake for forty minutes, turn the pudding out of the mould, and servo with a little sifted sugar over it. The almonds may be left out, and raisins or currants substituted. Probable cost, with cream, Is. 8d. Sufficient for four persons. Marrow Pudding, Boiled or Baked. • — Pour over half a pint of fine crumbs, prepared from stale roUs, thi-ee breakfast-cupfuls of boil- ing milk, flavoured with lemon-peel and grated nutmeg. Cover them to soak, then beat to- gether the bread, seven ounces of carefully- shred marrow, and four weU-whisked eggs. Sweeten to taste, and boil in a buttered mould, or bake in a dish hned with puif paste. Time, two hours to boil ; an hour to bake. Sufficient for five or six persons. Marrow Pudding, or Fat Pudding {see Fat or Marrow Puddmg). Marrow Sausages, — Beat up four eggs in a basin, leaving out one white. Add to them six ounces of captain's biscuit, previously soaked in boiling milk, and reduced to a pulp through a colander, two and a half ounces of ahnonds, blanched and sirred small, eight oivnccs of mar- row, some powdered cinnamon and nutmeg, and salt and sugar to taste

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