Sausage Meat

Ingredients

• each pound of lean
• half a pound of fat
• two tablespoons of bread that have been rubbed through a wire sieve
• a teaspoon of salt
• half a teaspoon of pepper
• half a teaspoon of dried sage
• a tablespoon of gravy to each pound of meat

Method

1. 1

   Cut the meat from the bones and stew the bones with enough water to barely cover them until they have made a strong gravy.

2. 2

   Cut the meat into small pieces and pass it through a mincing machine.

3. 3

   Mix the herbs and seasoning with the bread-crumbs, then add to the meat and blend thoroughly.

4. 4

   Moisten the mince with gravy.

5. 5

   Form into balls and flour them lightly before frying.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 97. The excerpt below is the record exactly as published.

Sausage Meat.— Cut the meat from the bones and stew the bones with as much water as wall barely cover them till they have BREAKFAST DISHES AND SAVOURIES. H7 made a strong gravy. Weigh the pork, and for each pound of lean take half a pound of fat. Cut the meat into small pieces and pass it through a mincing machine. With each pound of meat put two tablespoons of bread that have been rubbed through a wire sieve, and add a teaspoon of salt, half a teaspoon of pepper, and half a teaspoon of dried sage. Mix the herbs and seasoning with the bread-crumbs, and then add the whole to the meat, being careful to blend the ingredients thoroughly. Moisten the mince with a tablespoon of gravy to each pound of meat

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