To Make sausiges [sausages]

Item

Title: To Make sausiges [sausages]
Date: en 1694/1795
Description: A method for making pork sausage in natural casing with suet, spices, herbs, bread, and eggs,
Transcript: Rx the guttes of a hog wash them clean in salt & watter & lett. them ly a day & a Night in watter & the next day put them in warme Milke take a Leg of porke the lean of it & as much hogs suit as porke Cut them small togeather season them with salt pepper mace Cloves & Nuttmegs that it may taste of it put in a good quantity of sage & time minced then, fill them half full for they will swell if you would keep them hange them up in a Chimney & fry them once in Ale & after in butter & dont forgit to put grated bread & eges beaten when you fill them
Subject: See all items with this value pork; See all items with this value water; See all items with this value suet; See all items with this value milk; See all items with this value salt (seasonings); See all items with this value suet; See all items with this value black pepper; See all items with this value mace (spice); See all items with this value cloves; See all items with this value nutmeg; See all items with this value sage (herb); See all items with this value ale; See all items with this value butter; See all items with this value breads; See all items with this value eggs; See all items with this value sausages; See all items with this value sausage making
Contributor: Abu-Bader, Nagham; Le, Vincent; en Grimm, Stephanie; en Salahuddin, Shafiya
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.

Media: http://wizwah.gmu.edu/oberle/files/original/8241177198007abf64264013f45ca9c3.jpg

Item sets: Fairfax Cookbook; Food; Meat dishes