Sausage-Meat (Plain)
From The thorough good cook, 1895
Serves 4
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 119. The excerpt below is the record exactly as published.
Sausage-Meat (Plain). Take any quantity of lean beef or pork, with half the quantity of fat, and having freed the lean of every particle of skin, smews, and gristle, mince both it and the fat as fine as possible, adding for each pound of meat a large teaspoonful of pepper and the same quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.