Sausages

Ingredients

• sausages
• boiling water

Method

1. 1

   Cut apart and pierce each link several times.

2. 2

   Put into frying-pan and cover with boiling water, cooking for fifteen minutes.

3. 3

   Drain and fry until well browned.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 54. The excerpt below is the record exactly as published.

sausages to fry themselves. The heads are cooked very tender and made into sauce. PORK. 117 Pork, from the fact that it is difficult of digestion, should not be served very often, and is always looked upon as a meat to be served during the cold weather. In buying pork see that the fat is firm and white, and always cook very well done. Roast Pork. Wipe roast, sprinkle with salt and pepper, and place on rack in the roasting-pan. Roast in moderate oven for three or four hours, according to the size of the roast. Baste often during the roasting. Pour off some of the fat and make a brown gravy in the pan same as for other roasts. Roast Spareribs with Apples. Use the entire rib. Season with salt and pepper, and have one quart of tart apples pared^ cored, and cut into quarters. Sprinkle with one-half cup of sugar, stirring the sugar thoroughly through them, and pile them in the center of the ribs, then roll the ribs and. tie them so as to hold the apples. Place in dripping- pan, and cook for thirty-five or forty minutes. This is very delicious, as the apple imparts a fine flavor to the pork and the pork to the apple. Pork Chops with Apple Sauce. Cook tart apples to make a mound in center of dish. Sweeten to taste and have them rather dry. Keep hot on back of stove. Wipe the chops and season with salt, pepper and a little thyme, if liked. Place in hot frying- pan and cook slowly until they are tender and well browned on both sides. Serve with leaf of lettuce under each chop round edge of hot platter, with apple sauce piled in center. This presents a very sightly dish. 118 SCIENTIFIC COOKING. Pork Tenderloins. Remove any gristle from the tenderloin, wipe, put into hot oven, and brown quickly, then season with salt and pepper and bake three-quarters of an hour. The last twenty minutes add one cup of thin cream, and baste often with, it. Serve with sweet potatoes, browned in the oven, si')rinkling them with sugar. Breakfast Bacon. Have the bacon cut very thin and very cold. Fry in hot frying-pan. Lift each piece and let all the fat drip off, and rest it on a hot plate with brown paper to absorb the fat, or you can broil on the broiler, then all the fat is in the pan under the broiler. This fat is good for frying fish, etc., if you use care not tjo burn it. Broiled Ham. Soak thin slices of ham in milk for one hour, Avipe, and broil for' a few moments, until well browned. Potatoes that have been boiled in their jackets, and sliced rather thick, and sprinkled with salt aixl peppe-r, and broiled by dipping the ham fat on them a-s they broil, may be served as a garnish with the ha-m. Ham and Egs^s. Trim ham and place in frying-pan; brown quickly on both sides, but do not let the fat burn. Ham must not be cooked enough to make it hard. Pour off the ham fat and rinse salt from frying-pan. Return fat and cook the eggs in it. Place the ham in the center of a hot platter, and put the eggs around, and garnish with parsley and small red radishes. PORK. 119 Boiled Ham. Soak ham overnight in cold water to cover. Wash well and trim. Put into ham boiler or kettle large enough to hold it, and cover with cold water. Heat to the boiling-point and cook slowly until tender. A cup of vinegar added to the water the last half hmir of the cooking is a great addition to the flavor, and it also tenders the meat and makes it cut nicely. L^t ham partially cool in the water in which it was boiled, then lift to a dripping-pan and remove outside skin and trim into shape : then sprinkle with cracker crumbs and sugar, and stick with cloves. Bake in slow oven about forty-five minutes, until well browned. Serve hot with a champagne sauce. Fried Pig's Feet. Split the feet, and sprinkle with salt and pepper-. Crumb and egg, and fry in deep fat ; drain and serve with lemon cut into quarters. Sausages. Cut apart, and pierce each link several times with a skewer or fork. Put into frying-pan and cover with boiling w-ater

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