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 54

1.Remove all skin and gristle from the meat and suet, and

2.Put all through the mincer or chop very finely.

3.Grate the bread and add it to the meat.

4.Shred half the rind of the lemon, and grate the nutmeg.

5.Chop the sage, thyme, savory and marjoram very fine, and add all these with the pepper and salt to the meat and bread.

6.Mix well all together and press down in a pan till you want to use it.

7.Then with floured hands roll portions of the sausage meat the size and shape of ordinary sausages; and fry in clarified fat or grill a fine golden brown (see pp. 29 and 33).