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 57

Equal portions of cold roast veal and ham, or cold fowl and tongue minced and seasoned with a teaspoonful of powdered sweet herbs, and a spoonful of salt and cayenne pepper mixed. Mix well together with some thickened delicately-flavoured gravy to make the mixture the consistency of sausage meat. Heat all together, and when cold, with floured hands make up into sausages, egg and bread-crumb, leave for an hour, egg and bread-crumb again and fry; or roll out some puff pastry very thin, cut into squares, put a sausage-shaped piece of the mixture in the centre, roll up in the pastry, pinch together, brush over with egg and milk and bake in a quick oven. May be eaten hot or cold.