Beef Sausages

Name: Beef Sausages
Cuisine: England
Ingredients: To every lb. of suet; 2 lb lean beef; seasoning to taste of salt; pepper, and mixed spices

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

To every lb. of suet
2 lb lean beef
seasoning to taste of salt
pepper, and mixed spices

Instructions

Clear the suet from skin, and chop that and the beef as finely as possible;
season with pepper, salt, and spices, and mix the whole well together.
Make it into flat cakes, and fry of a nice brown.
Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.)