1903 The still-room by C. Roundell

The Still-Room

of an inch in butter from ten to fifteen minutes, turning them often. To cook Sausages, — This recipe is for sausages which have been put into skins by the sausage machine. Plenty of time must be allowed for cooking the sausages, for if they are done too quickly the skins will burst. About ten minutes is enough over a low fire, the skins having been well pricked over first. The sausages are much better if they are first pricked, then put into hot water and brought slowly to the boil, simmered for five minutes, drained, and finally fried in bacon fat till they are brown. Serve round a pile of mashed potato, or shape the mashed potato into long ovals, fake them on a buttered baking-tin, and when very hot, lay the potato ovals on a hot dish, and put a sausage on each. Ham. — Tastes vary much as to the best size of a ham ; some people like a York ham weighing thirty or forty pounds, others prefer a foreign ham not exceeding a few pounds in weight. Monsieur de St. Simon, writing in 1721, said he could never forget the delicious flavour of the little Spanish hams he had once tasted near Burgos. The pigs which furnished these hams lived on the flesh of vipers, and in our own day the hams of the little black pigs of North Carolina, which feed on rattle- snakes, are esteemed an especial delicacy. The peculiar flavour of a Westphalian ham is due to 26 thick, flour them, and fry them