Mutton Sausages

Ingredients

• Two lb. leg of mutton half-roasted
• 1/2 lb. beef suet
• 1/2 lb. bread crumbs
• 2 tablespoonfuls salt
• 1 teaspoonful grated nutmeg
• 1/2 tablespoonful ground mace

Method

1. 1

   Mince the mutton and mix very finely, also the oysters and the anchovies, mix all, and add the bread crumbs, seasoning, and oyster liquor.

2. 2

   Stir all together and fill the skins.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 44. The excerpt below is the record exactly as published.

Mutton Sausages. Two lb. leg of mutton half-roasted, £ lb. beef suet, J lb. bread crumbs, 2 tablespoonMs salt, 1 ^VwfwwAvii V^W". it 188 CAMKIIOX'S COOKERY BOOK. 113 1 tsupoonful grated nutmeg, J t&blespoonful ground mace. 2 wahoYies. 30 oysters and their liquor. Mince the mutton <nd met very finely, also the oysters and the anchovies, mix "oil, and add the bread crumbs, BcuaoniiLg, and oyster liquor. Stir all together and rill tlio skins. The oysters may bo witted. Fork Sscsagea, "iic lb. of |M>rk < frtt mid lean, without akin »r gristle), ' "*. lean veal, 1 lb. beef auet, J lb. bread crumbs, t

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