884. - Prussian Cutlets

Take a piece of veal, say one pound, from any part of the calf, free from nerve, with a little fat, chop it up. but not too fine, add to it two teaspoonfuls of chopped eschalot, one of salt, half a one of pepper, a little grated nutmeg, chop it a little more, and make it into pieces of the size of two walnuts, to which give the shape of a cutlet; egg and breadcrumb each; insert a small bone at the small end, saute it in fat, oil, lard, or butter, give it ten minutes on a slow fire till a nice brown color, dish and serve with demi-glaze sauce, in which you have put a spoonful of Harvey's, and serve with any brown or white sauce of stewed vegetables you like. Any kind of meat may be used.

886.- Cutlet A La Victime

Cut three cutlets from the neck of mutton, about half an inch thick, trim one very nicely, free from fat, leave the other two as cut off, put the trimmed one between the two, flatten them together, ' so that the fat of the outside ones meet over the middle one; the them together thus, and broil over a very strong fire for ten minutes; remove it from the fire, cut the string, and dish up the middle one only on a very hot dish, with a little salt sprinkled over it. If wanted roasted, proceed as above.

Sausages And Force-Meat. 887. - Sausages

In making sausages there is so great a variety of both meat and condiments, that the cook need not be tied down to any rule of composition. The usual mode is to put the preparation into the cleaned skins of the entrail-puddings of the smaller animals; in which the sausages, being always well seasoned'; will keep sound for a few days, and are then broiled as a garnish for large dishes, or Med for breakfast. As these skins are, however, not always to be found, the sausage meat may then be bound together with the yolk of egg and bread-crumbs, made into the form of sausages, or as croquettes of any small size; then floured, nicely warmed, and browned in the frying-pan or Dutch oven until perfectly done.

If more be made than is wanted for immediate use, it may be put away in a cool place, packed closely down, in a stone jar, and securely covered for some other occasion. For the spicing of sausages no rule can be laid down, as tastes and custom are constantly varying.

889. - Beef Sausages

Though not nearly so good as those of pork, yet, if made at home, may be found a pleasant and economical mode of using the scraps of raw meat. Proceed as for pork sausages.

890. - Mutton Sausages

Take a pound of undressed mutton, or that which has been underdone, chop it very small, and season it with pepper, salt, and beaten mace. Chop also half a pound of beef suet, two anchovies, a pint of oysters, a quarter of a pound of grated bread, and a boiled onion; mix the whole with the oyster liquor, and the whites and yolks of two eggs well beaten; pound the whole in a mortar. Roll into lengths, corks, or balls, and fry them.

891. - An Excellent Sausage To Eat Cold

Season fat and lean pork with some salt, saltpetre, black pepper, and allspice, all in fine powder, and rub into the meat; the sixth day cut it small, and mix with it some shred shalot, or garlic, as fine as possible. Have ready an ox-gut that has been scoured, sailed, and soaked well, and fill it with the above stuffing; tie up the ends, and hang it to smoke as you would hams, but first wrap it in a fold or two of old muslin. It must be high-dried. Some eat it without boiling, but others like it boiled first. The skin should be tied in different places, so as to make each link about eight or nine inches long.