Veal Sausages
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Equal quantities of fat bacon and lean veal
- to every lb. of meat
- 1 teaspoonful minced sage
- salt and pepper to taste
Instructions
- Chop the meat and bacon finely, and to every lb. allow the above proportion of very finely-minced sage;
- add a seasoning of pepper and salt, mix the whole well together, make it into flat cakes, and fry a nice brown.