Found an interesting book while researching British sausages
Posted: Wed Oct 29, 2014 01:48
As I mentioned in a previous post I have just started to make some British sausages. Anyway I wondered if Mrs Beeton had a recipe for the Oxford Sausage. According to wikapedia http://en.wikipedia.org/wiki/Mrs_Beeton ... Management Mrs Beeton's Book of Household Management was a guide to all aspects of running a household in Victorian Britain, edited by Isabella Beeton. It was originally entitled Beeton's Book of Household Management, in line with the other guide-books published by Beeton.
Previously published as a part work, it was first published as a book in 1861 by S. O. Beeton Publishing, 161 Bouverie Street, London, a firm founded by her husband, Samuel Beeton.
Anyway I came across this link which allows you to download The Book of Household Management by Mrs. Beeton for free. It comes in a kindle, plain text and other versions. It is not a pirate version or ripped off. Project Gutenberg offers 47,120 free ebooks to download.
http://www.gutenberg.org/ebooks/10136
As there is no copyright on the book I can show you some recipes. Check out the amount of fat and suet.
(Author's Oxford Recipe.) 837. INGREDIENTS.- 1 lb. of pork, fat and lean, without skin or gristle; 1 lb. of lean veal, 1 lb. of beef suet , 1/ 2 lb. of bread crumbs, the rind of 1/ 2 lemon, 1 small nutmeg, 6 sage -leaves, 1 teaspoonful of pepper, 2 teaspoonfuls of salt, 1/ 2 teaspoonful of savory, 1/ 2 teaspoonful of marjoram. Mode.-Chop the pork, veal, and suet finely together, add the bread crumbs, lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sage-leaves very finely; add these with the remaining ingredients to the sausage-meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried. Average cost, for this quantity, 2s. 6d. Sufficient for about 30 moderate-sized sausages. Seasonable from October to March.
BEEF SAUSAGES. 662. INGREDIENTS.- To every lb . of suet allow 2 lbs. of lean beef ; seasoning to taste of salt, pepper, and mixed spices. Mode.-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.) Time.-10 minutes. Average cost, for this quantity, 1s. 6d. Seasonable at any time.
There are recipes for curing ham and all sorts of other things.
Previously published as a part work, it was first published as a book in 1861 by S. O. Beeton Publishing, 161 Bouverie Street, London, a firm founded by her husband, Samuel Beeton.
Anyway I came across this link which allows you to download The Book of Household Management by Mrs. Beeton for free. It comes in a kindle, plain text and other versions. It is not a pirate version or ripped off. Project Gutenberg offers 47,120 free ebooks to download.
http://www.gutenberg.org/ebooks/10136
As there is no copyright on the book I can show you some recipes. Check out the amount of fat and suet.
(Author's Oxford Recipe.) 837. INGREDIENTS.- 1 lb. of pork, fat and lean, without skin or gristle; 1 lb. of lean veal, 1 lb. of beef suet , 1/ 2 lb. of bread crumbs, the rind of 1/ 2 lemon, 1 small nutmeg, 6 sage -leaves, 1 teaspoonful of pepper, 2 teaspoonfuls of salt, 1/ 2 teaspoonful of savory, 1/ 2 teaspoonful of marjoram. Mode.-Chop the pork, veal, and suet finely together, add the bread crumbs, lemon-peel (which should be well minced), and a small nutmeg grated. Wash and chop the sage-leaves very finely; add these with the remaining ingredients to the sausage-meat, and when thoroughly mixed, either put the meat into skins, or, when wanted for table, form it into little cakes, which should be floured and fried. Average cost, for this quantity, 2s. 6d. Sufficient for about 30 moderate-sized sausages. Seasonable from October to March.
BEEF SAUSAGES. 662. INGREDIENTS.- To every lb . of suet allow 2 lbs. of lean beef ; seasoning to taste of salt, pepper, and mixed spices. Mode.-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.) Time.-10 minutes. Average cost, for this quantity, 1s. 6d. Seasonable at any time.
There are recipes for curing ham and all sorts of other things.