Mock Sausage

Ingredients

• 1 lb. of cold beef
• 3 tablespoons of chopped or mashed potatoes
• 1 egg
• 1 tablespoon of flour
• a small slice of bread
• salt
• pepper
• a little sage
• or chop an onion in

Method

1. 1

   Chop the beef fine, mix with potatoes, egg, flour, and moistened bread.

2. 2

   Shape into small balls like sausage slices.

3. 3

   Fry in hot fat until brown on both sides.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 99. The excerpt below is the record exactly as published.

1 tablespoon of flour, stirred with a little cold milk or water. Let it simmer gently for I hour, and serve hot. It may be improved by a bunch of parsley cut small and put with it. BEEFSTEAK. — Broiled Steak. — Grease the gridiron with suet. Have it hot. Put on the steak over hot coals. In a moment, when the steak is colored, turn it over. Watch and turn frequently. Do not let out the juice by sticking a fork in it. Remove to a hot platter. Sprinkle well with salt and pepper and butter well. Set plat- ter into oven a few minutes, to let butter soak well in. Serve hot. The juice of a good steak is inside of it — not a gravy in the dish. Broiled Chopped Beefsteak (called Salisbury steak).— Take 2 lbs. of raw beefsteak and chop fine in a chopping bowl; then press together in flat pieces, each one large enough for 1 person, and broil over a bed of coals. This is nice for an invalid or person with poor teeth, especially if tender steak cannot be had. Beefsteak and Oysters. — Broil the steak the usual way. Put 1 qt. of oysters with very little of the liquor into a stew^jpan upon the fire; when it comes to a boil, take off the scum that may rise, stir in 3 ounces of butter mixed with a tablespoon of sifted flour; let it boil one minute until it thickens; pour it over the steak and serve hot. Beefsteak Pie. — Put about 2 pounds of steak (round steak will an- swer) into a sauce=pan with a gill of water; put on the cover and sim- mer for an hour; then cut the steak into small pieces about h inch square; put them into a white pudding^dish, thicken the juice with a 134 BEEF tablespoon of corn=starch, season with salt, pepper, and herbs, also with garlic or onion if liked, and pour it over the meat; then cover with a rich pie crust and bake until the crust is a rich golden brown. This is good to serve at luncheons. A less expensive pie can be made by covering the meat with a nice baking-powder biscuit dough. Bake this also until it is nicely browned. Time, about If hours. Beefsteak, Rolled. — Put a slice of round steak on the meat=board, sprinkle on a little salt and pepper, and put on bits of butter, with a little chopped onion if liked, and a little sifted sage; spread over it mashed potatoes, or sliced raw potatoes, and roll it up; wind with a string and fasten the ends with skewers; put in a baking^pan with a pint of water and bake slowly an hour; baste often. Beefsteak Smothered in Onions. — Cut 6 onions very fine, put them in a sauce=pan with 2 cups hot water, 2 oz. butter, some pepper, salt, and dredge in flour; let stew until the onions are quite soft. Have the steak broiled, put it into the sauce=pan with the onions, let sim- mer 5 or 10 minutes; send to the table very hot. Hamburg Steak. — Lay your beefsteak on the meat=board, salt and pepper it as required; peel and slice a few onions and cover the steak. Then with chopping-knife chop all together until like hash, and fry in hot fat, either in balls like sausage, or plain. Leave out the onions unless you know everyone at the table likes them. This is delicious. MINCED BEEF. 2 cups of cold minced beef. 1 teacup of gravy. < 1 shallot, or small onion. 1 tablespoon of Chutnee sauce. 1 bunch of parsley. Butter the size of an egg. Put the butter in a sauce^pan, slice and fry the onion until a yel- lowish brown, add the gravy, then the chopped parsley; stir in the chutnee, add the beef, and let it get hot, but do not re=cook. Serve it on a platter garnished with parsley and fried bread. Time, 20 to 30 minutes. BOILED DINNER — Boil the corn^beef early in the day; when tender, tak? it out and skim the fat ofp the meat liquor; then, about 1 hour before dinner, put into the boiling meat liquor the carrots first, having them washed and scraped; a little later put in the cabbage which has been quartered, and the turnips which have been pared and sliced; last, about \ hour before dinner, put in the potatoes (peeled) and a crook=neck squash, peeled and sliced. Boil the beets by themselves. When done, take up the vegetables, put the cabbage in a colander and press out the water, cut up the carrots, and serve VEAL 135 the meat and vegetables separately. Try to serve them as attractive- ly as possible. This is better than boiling meat and vegetables together. MOCK SAUSAGE — Take 1 lb. of cold beef and chop fine; then take 3 tablespoons of chopped or mashed potatoes, 1 egg, 1 table- spoon of flour, and a small slice of bread; moisten the bread with milk or water, stir all together, add salt, pepper, and a little sage, or chop an onion in

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