Triple Sausage
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 565. The excerpt below is the record exactly as published.
equal parts pork (fat and lean,) veal and beef suet, grind or chop fine and to every three pounds meat add seasoning of grated rind or half of a lemon, small nutmeg grated, six powdered sage leaves, one teaspoon pepper, two of salt and half teaspoon each summer savory and marjoram with a half pint bread crumbs
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