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Classic
Cook Books
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page 65
Note. You may do mutton the same way, and add two spoonfuls of walnut pickle.
To fry Sausages with Apples.
Take half a pound of sausages and six apples; slice four about as thick as a
crown, cut the other two in quarters, fry them with the sausages of a fine light
brown, and lay the sausages in the middle of the dish, and the apples round.
Garnish with the quartered apples.
Stewed cabbage and sausages fried, is a good dish; then heat cold peas pudding
in the pan; when it is quite hot, heap it in the middle of the dish, and lay the
sausages all round edgways, and one in the middle at length.
To fry cold Veal.
Cut it into pieces about as thick as a dollar, and as long as you please, dip
them in the yolk of an egg, and then in crumbs of bread, with a few sweet herbs,
and shred lemon-peel in it; grate a little nutmeg over them, and fry them in
fresh butter. The butter must be hot, and just enough to fry them in: For Sauce,
make a little gravy of the bone of the veal; when the meat is fried, take it out
with a fork, and lay it in a dish before the fire, then shake a little flour
into the pan, and stir it round; put in a little
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Classic
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