St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1896-01-06

duO uuCiedH scraps Oh meat tQal are
| not considered fit for any other pur-
pose are often used up. It is an easy
| matter to make these sausages with a
| meat cutter at home. A good cutter
Will cost from 81 to SO, according to size.
1t Is BILE to choose one that is as
Simple as possible. 1t should be made
| so that all the parts can be taken apart
and the copper thoroughly cleaned,
| otherwise minute pieces Of meat will
soon become; lodged in the machine
and cause an unpleasant odor that is
difficult to remove. A good meat chop
per is most valuable in the kitchen for
nashlng up cooked meat for coQuettes
and other minces as well as for cutting
raw meats for soup, sausages, and
! fercemeats. z
The best rule for sausage meat calls
Tor three times as much lean meat as
| fat. Lean pork tor lean veal may be
used, or beef as in bolognas, and clear
pork fat, SUCH as is used in Harding,
| veal udder fat or even beef suet. Take
seven pounds and a half of clean lean
! pork and two pounds and half of
lardlng pork, ground to a fine mince.
! ADD three ounces of salt, one of pepper
three-quarters of an ounce of sage and
| half an ounce of summer saVory.
| These sausages can be made from time
to time as they are needed. When
packed in round muslin bags about
half the diameter of small salt bags
they will keep long time, if the bag
! is dipped in melted lard before it is
put away. The lard fills all the inter
! stices Of muslin when it hardens and
thus efTectually shuts out the air.
| These sausages are very dainty when
! the lean Of veal is substituted for pork
In either way they make a most deli
ciOus breakfast dish when properly
| served.
Beef sausages require special treat
ment. Substitute seven and a half
pounds Of lean beef for the lean pork
and add two cloves of garlic minced
as fine as possible and mixed thorough
! ly through. Add two teaspoonfUls of
ground cloves and some nutmeg to the
! faVOring herbs. Beef suet can be used
in place of the Harding pork. but it is
not SO good. The udder fat of veal is
nice, however in veal sausages, but
difficult to get,as it is usually sold with
the leg OF veal. Beef sauGages are
better packed in bags half the diameter
OF small salt bags, and boiled slowly
for one hour and a half. They may
then be cooled IL the pot liquor and cut
into thin slices when cold for tea.
These Sausages somewhat resemble
the Dutch "roliches," q famous Knick-
erbOcker dainty Of olGen time.
Veal and pork are not often boiled.
They are either fried in pan or
Drowned in the oven. The latter is a
delicate way of cooking them. nice
manner of serving an ordinary fresh,
well-made pork sausage is in a brown
sauce. Fry small white onion which
has been minced fine in tablespoon
full of butter and add two tablespoon
fuls Of ordinary pale sherry. Put in
six sausages and brown them for three
minutes on each side; then pour over
them a cup of rich brown sauce 2Go
let the sausages cook for five minute
longer. Take up the sausages, skim Of
the fat and pbur fhe gravy around them.
About six minced mushrooms added
when the brown gravy is poured over
the sausages areas Improvement. Al
ways serve a. ra ther tart apple sauce
with sausagee or cut apples fried in
round cored slices. Fry them in the
&c fat and nee them as a garnish
to fried sausages.
To brown sausages in the oven lay
them on baking pan in hot oven and
let them brown gsiX minutes on one
side; then turn them on the other to
brown the same length of time. Do
not dip them in egg and bread crumbs,
as crOquettess are treated, but allow
the superfiuous fat to fry out in the
oven Lay them for one nl0csent on
piece of brown p9per to remove the
grease and serve them with a brown
sauce or on a layer of mashed pOta-
toes or a thick puree OF BEANS. For this
.Duree the red bean (of which the
French make their red pu-ee) is some
times used: but the small white pea
bean is excel mt for this purpose. Soak
it over night. In the morning drain it,
and to a large Gun Of the dried beans
add 2 TABLESPOONFUL of butter and
small onion with a sprig of thyme half
Of Nd
Of soup celery. Let the beans slowly
simmer until they are perfectly tender.
They seem to Ggree- eXcellently with
sausage in flavor.
A good veal sausage is delicious when
served with a nice tomato sauce and
grated Parmesan cheese on a separate
dish.
Either pork or real sausage-meat
makes a good forcemeat mixed with
about twice it's bulk Of braad-crumbs
soaked in water for about fifteen min
utes; then squeezed out as dry as you
can with the hands. To q pint of this
forcemeat add q heaping teaspoonful
Of salt, & very scant one Of pepper, g.
teaspOonful of sage and one of parsley.
Mix all these ingredients and add final
~ white onion that has been minced
fine and fried in a heaDing teaspoonful
of parcley. Mix the forcemeat thor
excellent stuffing for q breast OF veal
that has been honed. Spread the stuff
fing thickly on the breast. Roll it up.
Slice a small carrot and a white onion
over it, and throw in cupful Of veal
stock It is an Improvement to lard the
veal before putting 1t in the pan. Let
the veal slowly brown in the covered
pan, which should be set in a hot oven
Basic it every fifteen minutes. It will
take two hours steady cooking in a COP
per or aluminium saucepan before the
roll becomes the rich, golden brown it
should be. Dish fhe veal and skim the
greece off the gravy carefully, and
strain the gravy over the meat.
The large Spanish onion which will
soon be In market is excellent stuffed
with nice sausage-meat. Scoop out the
centers after peeling four onions and
throw them into boiling water and cook
them for four minutes; then take them
up at once and stuff them with clear
age-meat, Ieither pork or veal Set
them in deep baking tin with a pint
of boiling stock around them. Put the
opening through which they are stuffed
on top. Add a teaspoonful Of butter
a small carrot, and white onion sliced
to the stock around the onions. Cover
them and haste them frequently, and at
the end Of thirty minutes remove the
cover and brown them from twenty to