Page:Mrs Beeton's Book of Household Management.djvu/526

460 Method.—Wash and dry the liver, chop it finely, and pass it through a wire sieve. Chop the pork or bacon finely, mix it with the liver, add the onion, sage, and a liberal seasoning of salt and pepper. Mix well together, three-quarters fill the skins with the preparation, place in boiling water, and simmer gently for ½ an hour. The sausages may be used fresh, but if preferred smoked, they should be hung for 2 or 3 days in the smoke of a peat or wood fire. The sausages may be eaten without further cooking, or, if preferred, they may be fried and served hot.

Time.—To boil, ½ an hour; to smoke, 2 or 3 days. Average Cost, 2s. 3d. to 2s. 6d. Seasonable at any time.

Ingredients. 1½ lb. of cold veal, 1 pint of white sauce (see Sauces), forcemeat balls, the grated rind of ½ a lemon, 1 teaspoonful of lemon-juice, salt and pepper.

Method.—Remove all skin and gristle, cut the meat into very small pieces, but do not chop it. Make the white sauce as directed, add to it the lemon-rind and lemon-juice, season to taste, put in the meat, cover closely, and let it remain in the sauce for ½ an hour WITHOUT BOILING. Serve on a hot dish, garnished with the forcemeat balls and slices of lemon.

Time.—To prepare and cook, from 1 to 1¼ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 4 or 5 persons.

Ingredients.—¾ of a lb. of cold roast veal finely-minced, 3 ozs. of ham finely-minced, 4 ozs. of breadcrumbs, 4 ozs. of macaroni, 2 tablespoonfuls of good gravy, 1 large or 2 small eggs, butter, nutmeg, salt and pepper, gravy.

Method.—Mix the veal, ham and breadcrumbs together, add salt, pepper and grated nutmeg to taste, moisten with the gravy, and as much beaten egg as is necessary to bind the mixture together. Boil the macaroni in salted water until tender, but not broken, and arrange it at the bottom and sides of a well-buttered mould or basin in some simple form, such as trellis or stripes. Cut the remainder