English Sausage
A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).
A historical recipe
Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom.
Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- Six pounds lean pork
- two pounds fat pork
- one pound loaf bread thoroughly soaked
- two ounces salt
- one ounce best white pepper
Method
- Six pounds lean pork;
- two pounds fat pork;
- one pound loaf bread thoroughly soaked in water;
- two ounces salt;
- one ounce best white pepper;
- two medium sized nutmegs, grated.
- Mix all together, put into chopper.
- Leg of pork is best, but shoulder will do.
Plating
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