Veal Sausages
Take equal quantities of fat bacon and lean veal. Season with sage, salt and pepper, to the taste, and if convenient, an anchovy. Chop well and mix together; make into cakes and fry.
Practical recipes and household wisdom from 1906 — when the icebox was high technology and dinner had nine courses.
Take equal quantities of fat bacon and lean veal. Season with sage, salt and pepper, to the taste, and if convenient, an anchovy. Chop well and mix together; make into cakes and fry.