| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean pork |
| 8 |
oz |
Pork fat; without gristle |
| 1/2 |
ts |
Ground allspice |
| 1 |
ts |
Salt |
|
|
Fresh-ground pepper |
| 1 |
pn |
Dried sage or marjoram |
| 1 |
oz |
White breadcrumbs (opt) |
|
|
Ground ginger; mace, nutmeg, cloves; cayenne pepper |
INSTRUCTIONS
From: "Brad Q. Lucht" <blucht@sound.net>
Date: Mon, 13 May 1996 17:45:09 -0500
Mince the meat and fat twice, then mix very well and season. (Fry a
teaspoon or so each time to check the flavor until you get it the way you
like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as
usual.
from "Irish Traditional Food"
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #83
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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