Cookery
Through the Ages
Recipes
from the Medieval to the Victorian ages.
Sausages
as Good as Those from Bologna
To
a pound of bacon, fat and lean together, add a pound of beef,
a pound of veal, a pound of pork, and a pound of beef-suet.
Cut
them small and chop them fine.
Take
a small handful of sage, pick off the leaves, chop it fine,
with a few sweet-herbs; season pretty high, with pepper and
salt.
You
must have a large gut, and fill it, then set on a sauce-pan
of water, when it boils put it in, and prick the gut for fear
of bursting.
Boil
it softly an hour, then lay it to dry upon some clean straw.
from
The
Farmer's Wife
or, the Complete Country Housewife
London, c. 1780
