 | Maria Eliza Ketelby Rundell - 1808 - 460 Seiten
...will turn out beautifully far a supper or side dish. Veal Sausages. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt and...mortar ; and when used roll and fry it, and serve with fried sippets, or on stewed vegetables, or ou white collops. Scotch Collops. Cut veal into thin... | |
 | J A. Stewart - 1814 - 798 Seiten
...bread, fried ; or these may be put on in little heaps. Veal Sausages. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt and...stewed vegetables, or on white collops. Scotch Collops. Cot veal into thin bits about three inches over, and rather round ; beat with a rolling-pin, and grate... | |
 | J A. Stewart - 1814 - 792 Seiten
...bread, fried; or these may be put on in little heaps. Veal Sausages, Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt and pepper, and a few anchovies. Seat all in a mortar; .and when used, roll and fry it, and serve it with fried sippets, or on stewed... | |
 | Maria Eliza Ketelby Rundell - 1824 - 544 Seiten
...pressed down by very large pebbles. SAUSAGES, &c. Veal Sausages. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt and...sippets, or on stewed vegetables, or on white collops. Mutton Sausages. Take a pound of the rawest part of the leg of mutton that has been either roasted... | |
 | Maria Eliza Ketelby Rundell - 1840 - 446 Seiten
...Veal Sausages. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper, and a few anchovies. Beat all in a mortar ; and when used roll and fry it, and serve with fried sippets, or on stewed vegetables, or on white collops. rather round ; beat with a rolling... | |
 | Modern domestic cookery - 1851 - 754 Seiten
...meat, or as a nice supper dish, piled round a sweetbread. Or : — Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt and...sippets, or on stewed vegetables, or on white collops. FOWL OR RABBIT SAUSAGES.— ER 444. — Take the remains of a fowl, rabbit, or hare ; when boiled or... | |
 | Ann Smith (cook.) - 1858 - 282 Seiten
...bread, roast them a fine brown. Serve with a nice brown gravy in the dish, with some pickled mushrooms. SCOTCH COLLOPS. Cut veal into thin bits about three inches over, and make them rather round, beat them with a rolling-pin, and grate a little nutmeg and pepper over them,... | |
 | Maria Eliza Rundell - 1859 - 324 Seiten
...Veal Sausages. — Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper, and a few anchovies. Beat all in a mortar : and when used roll and fry it, and serve with fried sippets, or on stewed vegetables, or on white collops. Scotch Collops. — Cut veal into... | |
 | Harriet Elizabeth Münster-Ledenburg (gräfin zu.) - 1866 - 386 Seiten
...take about a quarter of an hour to do. 334. VEAL SAUSAGES. Chop equal quantities of the lean of veal and fat bacon, a handful of sage, a little salt and pepper, and three or four anchovies; beat all in a mortar, and when used, roll in balls or the shape of a sausage... | |
 | Cassell, ltd - 1869 - 400 Seiten
...Veal Sausages. — Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper, and a few anchovies. Beat all in a mortar ; and, when used, roll and fry it, and serve with fried sippets, or on stewed vegetables, or on white collops. SEASONABLE FOOD. FEBRUARY. Meat.... | |
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Chop equal quantities of lean and fat bacon, a handful of sage, a little salt and pepper, and a few anchovies. Beat all in a mortar ; and when used roll and fry it, and serve it with fried sippets, or on stewed vegetables, or on white collops. Scotch... 
