892. - Oyster Sausages

Take one pound of veal and a score of oysters bearded, then pound the veal very finely in a mortar with a little suet, season with a little pepper, soak a piece of bread in the oyster-liquor, pound, and add it with the oysters cut in pieces to the veal; beat up an egg to bind them together, and roll them into little lengths, like sausages; fry them in butter a delicate brown.

Or:- Take half a pound of lean mutton or beef, with three-quarters of a pound of beef suet, and two score of oysters bearded. Mince the whole and add bread-crumbs, with two yolks of eggs to bind the materials together. Season with salt, white pepper, a little mace, and mushroom powder.

Put it either in skins, or fry the sausage-meat of a light brown in small pieces.

893. - Veal And Poultry Sausages

Sausages may also be made of the remains of veal, turkey, or fowl, which have been dressed. Of either of these put equal quantities of meat and breadcrumbs, with half that of ham, seasoned with parsley, lemon-thyme, and chives. Mix the materials with a little pepper, salt, and pounded mace, the yolk of an egg, and half a teaspoonful of flour; make it up as saugages or small rolls to garnish fricassees or minced 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 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.

894. - Fowl Or Rabbit Sausages

Take the remains of a fowl, rabbit, or hare; when boiled or roasted, free it from the bones, and cut it small. Boil some onions in strong gravy; when the onions are quite soft pound them, season with salt, pepper, parsley, two cloves, and a blade of mace; pound the meat also, cut some bacon into small pieces, and add it. Mix up these ingredients With the yolk of an egg, add a little lemon-juice or lemon-pickle, or chop a little sorrel with the herbs, fill the skins, and broil them.

Such are the sausages usually made in this country, and most commonly eaten fresh; but, in Europe, many sorts are made of a rather large size, seasoned in different modes, and smoked, with the intention of keeping them good for a long time, as the Brunswick, Bay-onne, and Bologna, which may always be found in the foreign oil-shops in England. There is, however, another kind, which we Jo not recollect to have ever seen in London, though constantly used throughout the peninsula.

897. - White Puddings

To two parts of beef suet chopped, add one part of oatmeal previously toasted before the fire; boil an onion or two, and chop them with pepper and salt; mix the whole well together; put the ingredients into skins, and boil them for an hour, pricking them as they boil to prevent their bursting. They will keep for some time in bran after they have been allowed to become cold. Parboil them when wanted, and' then broil them on a gridiron.

The quantity of suet may seem dispro-portioned to the oatmeal; but unless there are two-thirds of the former to one of the latter, the puddings will be dry and fat. They require to be highly seasoned with pepper and onions.