Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 48

Dr. Kitchiner says ‘Sausages are best when quite fresh made.’ The secret of frying sausages is:

1. To let them get hot very gradually, then they will not burst if they are quite fresh.

2. Do not prick them with a fork because this lets all their gravy out.

3. Dredge them lightly with flour, rubbing it smooth and discarding the loose flour.

4. Put a bit of butter or clarified dripping into a clean frying-pan.

5. As soon as it is melted (and before it gets hot) put in the sausages.

6. Shake the pan for a minute, and keep turning them but be careful not to prick or break them in so doing.

7. Fry them over a very slow fire till they are nicely browned all over.

N.B. ‘Some over-economical cooks’ Dr. Kitchiner says, ‘insist that no butter or lard is required; the fat of the sausages being sufficient to fry them. We have tried it, — the sausages were partially scorched and had that pie-bald appearance that fried things have when sufficient fat is not allowed.’

(Poached eggs, pease-pudding, and mashed potatoes are agreeable accompaniments to sausages, and sausages are as welcome with boiled or roasted poultry or veal or boiled tripe, and are a convenient, easily digested and invigorating food for old folk and those whose teeth are not strong.)