Sausages.
To the following receipts saltpetre may be added, to give a red hue. Mushrooms and oysters give a nice flavour, but the sausages do not keep well. Sausage meat may be cooked without skins: mould it into flat cakes, moistening with yolk of egg, to bind, and then fry them. These cakes form a pretty supper dish, garnished with curled parsley; also a garnish for roast turkey or fowl. The ingredients must be well mixed. Herbs ought to be used sparingly. Pork Sausages.—Cut 3 lbs. of fat, and 3 lbs. of lean pork, into thin slices, scrape each one, and throw away the skin; cut the meat altogether, as small as possible, with 2 oz. salt, ½ oz. pepper, 6 tea-spoonsful of sage, chopped fine, 2 nutmegs, and 2 eggs. Boil a pint of water, let it get cold, put in the crumb of a penny roll, to soak all night; the next morning mix it with the other ingredients, and fill the skins. Oxford Sausages.—To 1 lb. pork, add 1 lb. veal, 12 oz. beef suet, 3 oz. grated bread, 3 eggs, well beaten, with mace, black pepper, salt, and sweet herbs, these last chopped, then pounded in a mortar, before they are put to the other ingredients. Anchovy is an improvement.—Or: leave out the bread, herbs and suet, have plenty of fat to mix with the lean, mix it with yolk of egg, into long thin cakes, and fry them. Epping Sausages.—Equal portions of young tender pork, and beef suet. Mince them very finely, season with salt, pepper, grated nutmeg, and a little chopped sage. Veal Sausages.—Equal quantities of lean veal and fat bacon, ½ a handful of sage leaves, salt, pepper, and a few anchovies; beat all well in a mortar. Roll this into cakes and fry them. Bologna Sausages.—An equal portion of beef, veal, lean pork and fat of bacon, minced and mixed well together. Season with pepper, salt, and spices; fill a large skin, and boil it an hour.
Rissoles.
Any sort of cold meat, but veal, chicken, turkey and sweetbreads are best. Mince the meat, season with salt and pepper, and stew it two minutes in well-seasoned gravy; use no more than sufficient to moisten the mince. Let it get cold, then roll into balls; dip these into egg beaten; then into bread-crumbs, and fry them of a light
