Mutton Sausages

Ingredients

• a pound of lean underdone mutton
• six ounces of beef suet
• four ounces of finely-prepared bread-crumbs
• a pint of oysters
• two anchovies
• a seasoning of thyme
• marjoram
• powdered mace
• pepper
• salt
• two beaten eggs
• a little of the anchovy liquor if required

Method

1. 1

   Chop the mutton and suet separately, then mix with bread-crumbs, oysters, anchovies, and seasonings.

2. 2

   Moisten with beaten eggs and anchovy liquor if needed.

3. 3

   Form into sausages or balls.

4. 4

   Fry for 7-8 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 980. The excerpt below is the record exactly as published.

Mutton Sausages. — A delicate sausage is made from the remains of an underdone leg of roast mutton, or any other joint from which slices can be got without fat. Chop a pound of lean underdone mutton and six ounces of beef suet separately ; then mix them with four ounces of finely-prepared bread-crumbs, and put them into a basin with a pint of oysters bearded and chopped, two anchovies, a seasoning of thyme, marjoram, and powdered mace, and some pepper and salt. Moisten with two beaten eggs, and a little of the anchovy liquor if re- quire

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