| 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
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”