Home › The Principles of Cookery › Fowl, Sausages Of

Fowl, Sausages Of

As an accompaniment to fricassees, or any made dish of fowl, make sausages of veal or poultry. Take equal quantities of the lean white part of the meat and fine bread-crumbs. Scrape half a pound of lean ham, and season with parsley, lemon-thyme, pounded mace, salt, and pepper. Mix all together with the yolk of an egg and a little milk, and roll into sausages. Fry in butter a light brown. Or, chop the remains of a turkey or fowl, and mix with fat bacon in equal quantities. Pound the mixture in a mortar with an anchovy, a little sage, salt, and pepper. Fry these sausages as a nice supper dish, and garnish with fried sippets. A sweetbread with sausages piled round it is excellent.