“There is a curious class of versions of the above story, in which the principal actors are a mouse and a sausage, reminding one of the Grimm story of "The Little Mouse, the Little Bird, and the Sausage." In the Venetian version (Bernoni, Punt. III. p. 81), the beginning is as follows: Once upon a time there was a mouse and a sausage, and one day the mouse said to the sausage: "I am going to mass; meanwhile get ready the dinner." "Yes, yes," answered the sausage. Then the mouse went to mass, and when he returned he found everything ready. The next day the sausage went to mass and the mouse prepared the dinner. He put on the pot, threw in the rice, and then went to taste if it was well salted. But he fell in and died. The sausage returned home, knocked at the door,--for there was no bell,--and no one answered. She called: "Mouse! mouse!" But he does not answer. Then the sausage went to a smith and had the door broken in, and called again: "Mouse, where are you?" And the mouse did not answer. "Now I will pour out the rice, and meanwhile he will come." So she went and poured out the rice, and found the mouse dead in the pot. "Ah! poor mouse! Oh! my mouse! What shall I do now? Oh! poor me!" And she began to utter a loud lamentation. Then the table began to go around the room, the sideboard to throw down the plates, the door to lock and unlock itself, the fountain to dry up, the mistress to drag herself along the ground, and the master threw himself from the balcony and broke his neck. "And all this arose from the death of this mouse."”
A cook of roughly the same moment, setting down the same dish.
The chorissa is a peculiar kind of smoked sausage much served at Jewish tables[189] as an accompaniment to boiled poultry, &c. It seems to be in great part composed of delicate pounded meat, intermingled with suet and with a small portion of some highly-cured preparation, and with herbs or spices which impart to it an agreeable aromatic flavour. Footnote 189: It may be had at the same shops as the smoked beef, and is the same price—a shilling the pound. Drop the _chorissa_ into warm water, heat it gently, boil it for about twenty minutes, and serve it surrounded with rice prepared as for currie. It will be found very good broiled in slices after the previous boiling: it should be cold before it is again laid to the fire. In all cases it will, we think, be found both more easy of digestion and more agreeable if half-boiled at least before it is broiled, toasted, or warmed in the oven for table.
Sources: The passage is from Thomas Frederick Crane, Italian Popular Tales, free to read in full at Project Gutenberg. The recipe is from Acton, Modern cookery for private families of 1845, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, tankard stamp.