Sausage-meat Stuffing
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a moderate-sized turkey.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1723. The excerpt below is the record exactly as published.
Sausage-meat Stuflng.— Take equal weights of lean and fat pork. Mince finely, first separately and afterwards together, and mix with them a third of their weight in finely-grated bread-crumbs. Season the mix- ture with pepper, salt, and pounded mace, and bind it together with yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.