Mutton and Oyster Sausages

Name: Mutton and Oyster Sausages
Yield: 3 servings
Ingredients: One pound of rare cooked meat; One table-spoonful of salt; One-half tea-spoonful of pepper; One-third pound of beef suet; One pint of oysters; One-half a pint (scant) of bread-crumbs; Two eggs; One onion; One table-spoonful of herbs

From The Pattern cook-book, 1890

Serves 3

Anchovies can be added to the seasoning.

Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 76. The excerpt below is the record exactly as published.

MUTTON AND OYSTER SAUSAGES. One pound of rare cooked meat. One table-spoonful of salt. One- half tea-spoonful of pepper. One-third pound of beef suet. One pint of oysters. One-half a pint (scant) of bread-crumbs. Two eggs. One onion. One table-spoonful of herbs

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