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 51

1.Free the pork and veal from all sinews and skin.

2.Chop the meat very small.

3.Chop the suet and add that.

4.And chop all together till very fine.

5.Then season with pepper, salt, nutmeg, and the sage, and thyme minced small.

6.Then work it up with one or more eggs and a little water as you see good.

7.Make it up into the shape of sausages by rolling it with floured hands on a floured board, and fry.