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American cookbook, 1886
Page 31
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Imitation Sausages Take cold roasted meat of any kind you have in the house, mince it as small as possible, season with white pepper, salt. + any thyme, rubbed through a search + a small quantity of onion, or eschalot minced, you may flavor them with parsley, or any sweet herb. A few crumbs of bread + a little fat must be minced with the meat - work it up with a raw egg, yolk + white. Roll them into the form of sausages, glaze with the yolk.
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Imitation Sausages Take cold roasted meat of any kind you have in the house, mince it as small as possible, season with white pepper, salt. + any thyme, rubbed through a search + a small quantity of onion, or eschalot minced, you may flavor them with parsley, or any sweet herb. A few crumbs of bread + a little fat must be minced with the meat - work it up with a raw egg, yolk + white. Roll them into the form of sausages, glaze with the yolk.
Szathmary Culinary Manuscripts and Cookbooks
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