Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
The new household receipt book: containing maxims, directions, and specifics for promoting health, comfort, and improvement in the homes of the people : compiled from the best authorities, with many receipts never before collected H. Long, 1853 - House & Home - 394 pages
http://books.google.com/books?id=jG...=2&ved=0CGkQ6AEwBg#v=snippet&q=page 1&f=false
Page 324
1174 Oyster Sausages - Beard, Rinse well in strained liquor and mince, but not finely, three dozen and a half of plump oysters, and mix them with ten ounces of fine bread crumbs, and ten of beef-suet chopped extremely small; ad a salt spoonful of slat, and one of pepper, or less than half of the quantity of cayenne, twice as much pounded mace, and a third of small nutmeg grated; moisten the whole with two unbeaten eggs or with the yolks of only three, and a desert spoonful of whites. When these ingredients have been well worked together, and are perfectly blended, set the mixture in a cool place for two or three hours before it is used; make it into the form of small sausages or sausage cakes, flour them and fry in butter, of a fine light brown; or throw them in boiling water for three minutes, drain, and let them become cold; dip the into eggs bread crumbs and broil them gently until the are lightly colored. A small bit should be cooked and tasted before the whole is put aside, that the seasoning may be heightened if required,. The sausages thus made are very good.
Small plump oysters, three dozen and a half; bread crumbs ten ounces, beef suet ten ounces; seasoning of salt, cayenne, pounded mace, and nutmeg; unbeaten eggs, two or yolks of three.
http://books.google.com/books?id=jG...=2&ved=0CGkQ6AEwBg#v=snippet&q=page 1&f=false
Page 324
1174 Oyster Sausages - Beard, Rinse well in strained liquor and mince, but not finely, three dozen and a half of plump oysters, and mix them with ten ounces of fine bread crumbs, and ten of beef-suet chopped extremely small; ad a salt spoonful of slat, and one of pepper, or less than half of the quantity of cayenne, twice as much pounded mace, and a third of small nutmeg grated; moisten the whole with two unbeaten eggs or with the yolks of only three, and a desert spoonful of whites. When these ingredients have been well worked together, and are perfectly blended, set the mixture in a cool place for two or three hours before it is used; make it into the form of small sausages or sausage cakes, flour them and fry in butter, of a fine light brown; or throw them in boiling water for three minutes, drain, and let them become cold; dip the into eggs bread crumbs and broil them gently until the are lightly colored. A small bit should be cooked and tasted before the whole is put aside, that the seasoning may be heightened if required,. The sausages thus made are very good.
Small plump oysters, three dozen and a half; bread crumbs ten ounces, beef suet ten ounces; seasoning of salt, cayenne, pounded mace, and nutmeg; unbeaten eggs, two or yolks of three.
Bringing the