This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Put as many Sausages into a Stew-pan as you think proper, with two glasses of white wine, and one or two spoonfuls of Oil; simmer them slowly; when done, drain the Sausages, skim the Fat, add a little Cullis, and reduce to the Consistence of a Sauce: Serve upon the Sausages.
Fry half a dozen sliced Onions in Butter; when done let them cool, and add two chopped Anchovies, Pepper, a little pounded Aniseed, and rasped Lard; mix all well together to make a Farce; boil the Sausages about a quarter of an hour, with a glafs of white Wine and Broth, then peel the Guts off, and garnish them round with the Forced-meat, and tie them up in bits of Cowl; dip them in melted Butter, and strew them with Bread Crumbs; put them into the oven for about half an hour to take a good colour, and to bake the Cowl: Serve upon a Cullis Sauce with a Lemon Squeeze.
Garnish a Stew-pan with a few slices of Fillet of Veal and Ham, and soak them about half an hour; then put in your Sausages, with two cloves of Garlick, a faggot of Parsley, green Shallots, a little sprig of Fennel, Thyme, Laurel, two Cloves, chopped Mushrooms and Shallots; add a glass of white Wine, and boil on a slow fire about half an hour; take out the Garlick and faggot, and add a little Cullis; skim the Fat very clean, sift the Sauce in a sieve, season it with Pepper and Salt, add a Lemon Squeeze, and serve upon the Sausages.
Boil short thick Sausages in a little white Wine, with two Cloves, Thyme, Laurel, one Onion sliced, and one clove of. Garlick; when done, peel the Guts off, and dip them in Butter mixed with Mustards, then roll them in rasped Parmesan Cheese; have as many bits of fried Bread as Sausages, and as long; garnish the bottom of the Dish you intend to serve with a little Cullis and Bread Crumbs; put it on ashes fire, and mix a little Parmesan with it; then lay in a bit of the fried Bread and a Sausage, and so on till you have done; leave it on the fire until it forms a Gratin; colour the top of the Sausages with the salamander, and serve upon them a good clear Cullis.
Pork and Veal Sausages may be dressed in many different ways. Being boiled with a glass of Wine and Broth, and a faggot of sweet Herbs, you may serve them with what Sauce you think proper; with stewed Turneps, Cabbages, or any other sorts of Garden Greens; also with Peas or Lentil Porridge. You may braze them with Truffles, putting a glass of white Wine into a small Brazing-pan, then sliced Truffles, then Sausages, and so on; cover it over with thin slices of Lard, stop the Pan very close, and simmer on a very slow fire: When done, add a little Cullis and Consommee, give it a boil to skim the Fat, and serve upon the Sausages and Truffles. The last is called a l' Estousade; viz. Stifled. - The same of any other Dishes after the same manner.