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 56

1.Put the pork free from skin, gristle and fat through a mincer, and pound it fine in a mortar.

2.Chop the beef suet very fine.

3.Shred the sage leaves finely.

4.Spread the meat on a clean dresser-[board] and shake the sage over it.

5.Shred the rind of the lemon very fine and throw it with some chopped sweet herbs on the meat.

6.Grate the nutmegs over it, powder with the pepper and salt.

7.Chop the suet finely and throw that over it.

8.Mix all well together, and put down close in a pot ready for use.

9.Then roll it up into sausages with as much egg as will make it smooth, and fry in clarified fat, or grill.