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 59

1.Mince the pork finely, there should be about one-third fat to two-thirds lean.

2.Add the bread-crumbs, finely chopped fresh sage or powdered dried sage, salt, pepper and a little powdered allspice.

3.Mix well, and

4.Make up into sausages with a little flour, and fry as required. Will keep two or three days in a cool place in winter if well seasoned; and it is possible to make with half quantities