Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
447
[STUDY
THE
PRECAUTIONS
RESPECTING
FIRE.]
1185.
Bologna
Sausages.
Take
equal
quantities
of
bacon,
fat
and
lean,
beef,
veal,
pork,
and
beef
suet;
chop
them
small,
season
with
pepper,
salt,
&c.,
sweet
herbs,
and
sage
rubbed
fine.
Have
a
well-washed
intestine,
fill,
and
prick
it;
boil
gently
for
an
hour,
and
lay
on
straw
to
dry.
They
may
be
smoked
the
same
as
hams.
1186.
Oxford
Sausages.
To
each
pound
of
lean
pork
allow
one
pound
of
lean
veal,
one
pound
of
fat,
part
pork
and
part
veal.
Chop
and
beat
well
with
a
lard-beater.
Allow
one
pound
of
bread-crumbs,
thyme,
a
little
parsley;
an
ounce
of
sage
leaves,
chopped
very
small;
two
heads
of
leeks,
or
a
little
garlic,
or
shalot,
chopped
very
fine;
salt,
pepper,
and
nutmeg.
To
each
pound
allow
one
egg,
the
yolks
and
whites
separately;
beat
both
well,
mix
in
the
yolks,
and
as
much
of
the
whites
as
is
necessary
to
moisten
the
bread.
Then
make
the
sausages
in
the
usual
way.
1187.
Worcester
Sausages.
Worcester
sausages
are
made
of
beef,
&c.;
add
allspice,
and
any
other
spices
and
herbs
you
may
choose.
1188.
Mutton
Sausages.
The
lean
of
the
leg
is
the
best.
Add
half
as
much
of
beef
suet;
that
is,
a
pound
of
lean
and
half
a
pound
of
suet
(this
proportion
is
good
for
all
sausages).
Add
oysters,
anchovies
chopped
very
fine,
and
flavour
with
seasoning.
No
herbs.
These
will
require
a
little
fat
in
the
pan
to
fry.
1189.
Veal
Sausages.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
