More On Sausage.

Giacomo Ceruti  1698 – 1767.

Sausages to Boyl

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic

DESCRIPTION: Sausages boiled in wine and herbs

Sausages to Boyl.

Put a pint of Claret to a quart of Water, put in some sweet herbs finely shred, a blade or two of Mace, and some Cinamon, let them boyl about a quarter of an hour, then serve them up with beaten Ginger, Cinamon or Mustard and Sugar, in Sawcers.

SAUSAGES.

Take a leg of Pork, Parboil itt, take hogs sowit [suet] and sage, and mix them together very small, put in a good deal of Pepper & Salt as much as you think fitt, stir itt well together, then take Sheeps Gutts and scower them very well with salt and fill them, tye them up in Links and hang them up smoaking till you use them (MS 7998, Wellcome Collection).

Take either mutton, veale or pork (you may cut it from the legg as much as will make a reasonable dish & not deface the legg) then take of any ruff suet as much as your quantity of meat is, then beat it & shread it very small, and putt to it a little sage shread small, & season it with salt, pepper & nutmegg if you please, then take one egg white & all mix them alltogether very well, Rub your hands with a little flower so rowle it up in rowles twice as long as your finger, as thick as pig puddings, frye them with butter or any other liquor, or you may stew them in mutton broath with apples & onions. (MS4054, Wellcome Collection)

Half a pound of lean Veal, Pork, or Beef, Half a pound of Beef Suet, One Score of Oysters just warmed in their own liquor, all to be chopped very fine and mixed together with two Eggs well beaten, a very little Cayenne, Salt and Nutmeg, and one or two Cloves, make them into flat Cakes or Balls, roll them in Crumbs of Bread, and fry them of a pale Brown, add the liquor of the Oysters to the Sausages. N.B. If the Oysters are small it will require two Score. (MS 3082, Wellcome Collection)

Pieter Snyers (1681‑1752)