| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | English, Pork, Veal, Meats, Sausages | 12 | Servings |
INGREDIENTS
| 600 | g | Pork, lean |
| 600 | g | Veal, lean |
| 600 | g | Pork fat |
| 35 | g | Salt |
| 1/2 | oz | Pepper |
| 1 | ts | Nutmeg, whole, grated. |
| 1/2 | ts | Mace, pounded. |
| Flour | ||
| Butter -optional |
INSTRUCTIONS
Chop the meat and fat, first separately and then together. Mix well, and strew on the salt, pepper, nutmeg and mace. Turn, and chop the mixture until it is equally seasoned throughout, and tolerably fine: press it into a clean pan, and keep it in a very cool place. Form the sausage mixture, when wated for table, into cakes 2cm/ [just less than 1inch] thick; flour them, and fry them for about 10 minutes in a little butter. NOTE: Eliza Acton calls for one whole nutmeg and one "large" teaspoon of mace- this corresponds to 19th century English taste; today much less would be used. KEVIN's NOTE: With a "large" teaspoon of mace, if one ate too much, one would be rather light-headed [and maybe not cared too much about 19th century living/sanitation smells!] from MODERN COOKERY by ELIZA ACTON as in THE GOOD COOK- PORK by TIME-LIFE typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@usa.net> on Feb 08, 99
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