Friday, 22 November 2013

No. 85. Sausage Rolls.

"Procure a quartern of dough from the baker's, knead this with four ounces of butter, dripping, or chopped suet; divide it into twelve equal parts, and use each piece of paste to enfold a beef sausage in it; place these rolls on a baking-tin, and bake them in the oven for about twenty minutes or half an hour."

From: A Plain Cookery Book for the Working Classes by Charles Elmé Francatelli

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