Chop 6 lbs. of beef suet very
fine; pick off the leaves of a hand-full of sage, and shred it fine;
spread the meat on a clean dresser, and shake the sage over the meat;
shred the rind of a lemon very fine, and throw it, with sweet herbs,
on the meat; grate two nutmegs, to which put a spoonful of pepper,
and a large spoonful of salt: throw the suet over, and mix all well
together. Put it down close in the pot; and when you use it, roll it
up with as much egg as will make it roll smooth.
SAUSAGE ROLLS.--One pound of flour, half a pound of the best lard,
quarter of a pound of butter, and the yolks of three eggs well beaten.
Put the flour into a dish, make a hole in the middle of it, and rub
in about one ounce of the lard, then the yolks of the eggs, and enough
water to mix the whole into a smooth paste. Roll it out about an inch
thick; flour your paste and board. Put the butter and lard in a lump
into the paste, sprinkle it with flour, and turn the paste over it;
beat it with a rolling-pin until you have got it flat enough to roll;
roll it lightly until very thin; then divide your meat and put it into
two layers of paste, and pinch the ends. Sausage rolls are now usually
made small. Two pounds of sausage meat will be required for this
quantity of paste, and it will make about two and a half dozen of
rolls. Whites of the eggs should be beaten a little, and brushed over
the rolls to glaze them. They will require from twenty minutes to
half an hour to bake, and should be served on a dish covered with a
neatly-folded napkin.
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