Home Recipes Cook Books Food Categories Featured

Beef Sausage Fashion

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Take a slice of beef, about half an inch thick and four or five wide;

cut it in two equal parts; beat them well to make them flat, and pare

the edges neatly. Mince your parings with beef suet, parsley, onions,

mushroom, a shalot, two leaves of basil, and mix them into a forcemeat

with the yolks of four eggs. A little minced ham is a great addition.

Spread this forcemeat upon the slices of beef, and roll them up in the

form of sausages. Tie them with packthread, and stew them in a little

broth, a glass of white wine, salt, pepper, an onion stuck with cloves,

a carrot, and a parsnip. When they are done, strain off the liquor, and,

having skimmed off the fat, reduce it over the fire to the consistence

of a sauce; take care that it be not too highly flavoured, and serve it

over your sausages, or they may be served on sorrel, spinach, or any

other sauce you prefer.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 2054 times.

Home Made Cookies.ca