Still Life with Sausages
To make the best Sausages that ever were eat.
Take a Leg of young Pork, and cut off all the lean, and shred it very small, but leave none of the strings or skins amongst it, then take two pound of Beef-sewet, and shred it small, then take two handfulls of red Sage, a little Pepper and Salt, and Nutmeg, and a small piece of Onyon, chop them altogether with the flesh and sewet; if it is small enough, put the yolk of two or three Eggs, and mix altogether, and make it up in a paste if you will use it, rowl out as many pieces as you please in the form of an ordinary Sausage, and so fry them; this paste will keep a fortnight upon occasion.
-1671. The Compleat Cook. E. Tyler and R. Holt for Nath. Brooke: at the Angel in Corne-Hill, near the Royal Exchange: London . reprinted in The Compleat Cook and Queens Delight by W. M. Prospect Books: London. 1984 p.15.
Still Life with Susage
Tags: beef sewet, eggs, onion, pepper, pork, red sage, salt, sausages, The Compleat Cook