Oyster Sausage

Ingredients

• one pound of veal
• twenty oysters
• a piece of bread
• an egg
• three-quarters pound beef suet
• half pound lean mutton or beef
• two yolks of eggs
• salt
• white pepper
• a little mace
• mushroom powder

Method

1. 1

   Pound the veal very fine with a little suet and season with pepper.

2. 2

   Soak bread in oyster liquor, pound, and add with cut oysters to the veal.

3. 3

   Beat in an egg to bind, roll into lengths, and fry in butter until golden.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 372. The excerpt below is the record exactly as published.

Oyster Sausage, — Take one pound of veal and twenty oys- ters, bearded ; pound the veal very fine in a mortar with a little suet, and season with little pepper ; soak a piece of bread in the oyster liquor, pound, and add it, with the oysters cut in pieces, to the veal ; beat and add an egg to bind them together, roll into little lengths and fry in butter a delicate brown. Or take halt pound lean mut- ton or beef, with three-quarters pound beef suet, and twenty-five oysters, bearded. Chop the whole and add bread-crumbs, with two yolks of eggs. Season with salt, white pepper, a little mace, and mushroom powder

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