Veal Sausages

Ingredients

• equal quantities of lean veal
• equal quantities of fat bacon
• a teaspoonful of minced sage
• a little pepper
• a little salt
• bind the mixture together with yolk of egg

Method

1. 1

   Mince finely the equal quantities of lean veal and fat bacon.

2. 2

   To every pound of meat, add a teaspoonful of minced sage and a little pepper and salt.

3. 3

   Mix these ingredients thoroughly.

4. 4

   Bind the mixture together with yolk of egg, and form it into rolls or flat cakes, and fry or bake these in the usual way.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2165. The excerpt below is the record exactly as published.

a little salt — the quantity to be regulated by the quality of the bacon. Form the mince into a roll, cover with oiled paper, and wrap it in coarse paste made of flovu- and water. Bake in a moderate oven. Turn it out, and serve with good brown sauce poured round it {see Veal Forcemeat, EoU of). Time to bake the roU, about two hours. Veal Rolls, Eried. — Take the remains of cold roast veal. Cut from it half a dozen slices of lean meat half an inch thick. Brush these over with egg, cover with a thin slice of fat bacon, ^2^^ again, spread forcemeat upon them, and roll tightly. Skewer securety, ^^^ and bread-crumb the rolls, and fry till they are brightly browned. Serve on a hot dish, and pour mushroom sauce or brown gravy over them. Garnish -with sliced lemon and parsley. Time to fry the roUs, ten to fifteen minutes. Probable cost, 8d., exclusive of the cold meat. Sufficient for thi-ee or four persons. Veal Sausages. — Take equal quantities of lean veal and fat bacon. Mince finely, and to every pound of meat add a tea-spoonful of minced sage and a little pepper and salt. Mix these ingredients thoroughly. Bind the mixture together with yolk of egg

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