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Sausage Meat
From Twentieth century home cook book, 1905
Serves 30
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 67. The excerpt below is the record exactly as published.
SAUSAGE MEAT. To fifteen pounds of meat add four ounces of fine salt, one and a half ounces of pepper, one small teacup of sage, half a teacupful of summer savory
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