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

not considered fit for any other pur-
pose are often used up. It is an easy
matter to make these sausages with
| meat cutter at home. A good cutter
will cost from 81 to SO, according to size.
1t is desirable 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 good meat chop
per is most valuable in the kitchen for
hashing up cooked meat for coquettes
and other minces, as well as for cutting
raw meats for soup, sausages, and
! forcemeats. ~
The best rule for sausage meat calls
for three times as much lean meat as
fat Lean pork Tor lean veal may be
used, or beef as in bolognas, and clear
pork rat, 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
Harding 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 a long time, if the bag
is dipped in melted lard before it is
put away. The lard fills all the inter-
| slices 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 most deli
cious breakfast dish when properly
| served.
Beef sausages require special treat
ment. Substitute seven and 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 sausages 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 in the pot liquor and cut
into thin slices when cold for tea.
These sausages somewhat resemble
the Dutch 'roliches,' famous Knick-
erbocker dainty of olden time.
Veal and pork are not often boiled
IHSJ GiS tlllei Ii iCt III q pan "
Drowned in the oven. The latter is a
delicate way of cooking them. 4 nice
manner Of serving an ordinary fresh,
Well-made pork sausage is in brown
sauce. Fry a small white onion which
has been minced fine in a 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
% 80 11,-Cv- ~
let the sausages cook for five minute
longer. Take, up the sausages, skim of
the fat and pbur the gravy around them.
About six minced mushrooms added
when the brown sgravy is poured over
the sausages are5Sn Improvement. Al
ways serve az rat her tart apple sauce
with sausagee or cut apples fried in
round cored slices. Fry them in the
sausage fat and use them as garnish
to fried sausages.
To brown sausages in the oven lay
them on a baking pan in hot oven and
let them brown Tsix 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 suDerfiuous fat to fry out in the
oven. Lay them for ore n,0reent on a
piece of brown paper to remove the
grease and serve them with brown
sauce or on a layer of mashed pota
toes, or a thick PURGE. of beans For this
Duree the red bean (of which the
French make their red puree) 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 large Gun of the dried beans
add TABLESPOONFUL of butter and a.
small onion with sprig of thyme. half
~ NO. low nJ0 "a
of soup celery Let the beans slowly
simmer until they are perfectly tender.
They seem to agree eXcellently with
sausage in flavor.
A good veal sausage is delicious when
served with 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 bread-crumbs
soaked in water for about fifteen min
utes; then squeezed out as dry as you
can with the hands. To pint Of this
forcemeat add q heaping teaspoonful
Of salt G. very scant one Of pepper, g
teaspoonful of sage and one of parsley.
Mix all these ingredients and add final
ly a white onion that has been minced
fine and fried in a heaDing teaspoonful
of parcley Mix the forcemeat thor
tOuSnIy Win ne HdEUS. JulS llldhSS al
excellent stuffing for q breast OF veal
that has been boned Spread the stuff
fling thickly on the breast Roll it UP.
Slice a small carrot and a white onion
over it, and throw in a 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 hot oven
Basic it every fifteen minutes. 1t will
take two hours steady cooking in COP
per or aluminium saucepan before the
roll becomes the rich. golden brown it
should be. Dish the 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
sausage-meat, -Ieither pork or veal Set
them In a 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 a 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