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Savory Sausages |
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Free Books / Cooking / The National Cook Book / | |
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Savory Sausages |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Prick and fry six small sausages in the blazer until almost crisp, put in a tablespoonful of butter, two tablespoonfuls of minced celery, and half a teaspoonful of paprica; toss and turn until hot, and serve on toast or "breakfast-biscuit."
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Random recipes from the book:
cookbook, meat, fish, cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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