Lunch Roll
A historical recipe from A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911).
A historical recipe
A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Project Gutenberg eBook #69364.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A little girl's cookery book, by Caroline French Benton, Mary Florence Hodge (1911). Digitised by Project Gutenberg, eBook #69364 (https://www.gutenberg.org/ebooks/69364). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
- a pound of beefsteak
- a pound of cooked ham
- a pound of bread-crumbs
- two sprigs of mace
- two eggs
- two hard-boiled eggs
Method
- Half a pound of beefsteak, all lean;
- half a pound of cooked ham, quite lean;
- both to be passed through the mincing-machine;
- half a pound of bread-crumbs, two sprigs of mace, half a nutmeg, pepper and salt to taste;
- two eggs, the yolks and whites well beaten;
- two hard-boiled eggs.
- Mix all together and make in the shape of a sausage.
- Tie very tightly in a cloth and boil for two hours.
- Glaze it and serve cold.
- The ham usually makes it salt enough, and cayenne is a great improvement.