Oyster Sausages
From The thorough good cook, 1895
Serves 7
For a savory mixture, omit mace and nutmeg, adding cayenne, shallot, and garlic vinegar instead.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 109. The excerpt below is the record exactly as published.
Oyster Sausages. Take half a pound of lean beef or mutton, three-quarters of a pound of beef suet, two score of oysters bearded and scalded in their own liquor, then dried ; chop all together, adding bread-crumbs and yolks of eggs to " bind." Season well with salt, white pepper, mace, and a grate of nutmeg ; or if you wish to make the mixture very savoury, leave out the mace and nutmeg, but add a little cayenne, with a minced shallot and a spoonful of garlic vinegar
Cook this with the app: pantry check, scaling, and the assistant.