Sausage With Apple Sauce
From The Toronto Cook Book, 1915
Serves 2
The syrup may be cooled and used as jelly.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 140. The excerpt below is the record exactly as published.
a cup of water into it and cover with a crust made of one pint of flour, into which you have sifted four teaspoons of baking powder, butter size of an egg and sufficient water. Hamburg Steak With Broiled Tomatoes and Macaroni Chop a pound and a half of round steak. Saute half a green pepper, chopped fine, in a tablespoon of butter, add this to the meat with a teaspoon and a half of salt and a few drops of onion juice. Press into a compact oval shape about an inch and a half thick, keeping the edges and centre of equal thickness. Brush a broiler generously with bacon fat or dripping and put in the meat carefully. Cook each side one minute, holding close to a brisk fire, then five or six minutes at a little distance, turning each ten seconds. Turn from the broiler on to a hot platter and spread with two tablespoons of butter, creamed with a little fine chopped parsley. Surround with macaroni in cream sauce and broiled tomatoes. Cannelon Beef Two pounds of steak chopped fine, a little grated nutmeg, tablespoon of Worcestershire sauce, teaspoon of salt, pinch of pepper, one beaten egg, half a cup of bread crumbs, soaked, strained, and wring dry in a cloth, mix thoroughly and shape into rolls. Bake about thirty-five minutes, basting every five minutes with bacon, salt pork or hot water. Serve with tomato sauce. Ham to Fry Cut the slices thin, remove the skin, put them into a hot frying pan and turn them until a little brown; be very careful not to burn them; when done serve in a hot dish. Broiled Ham Slice thin, take off the skin, place on gridiron over a hot fire; turn so as not to burn, the ham will cook sufficiently in three or five minutes. 274 The Toronto Cook Book Sausage With Apple Sauce Wash sausages clean and prick with fork; brown in oven or in a frying-pan on top of stove; make a syrup of a cup and a half of sugar and water; place in this very carefully six tart apples, pared, cored and sliced
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