Pounded Sausage-Meat

Very good

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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Take from the best end of a neck of veal, or from the fillet or loin, a couple or more pounds of flesh without any intermixture of fat or skin; chop it small, and pound it thoroughly in a large mortar, with half its weight of the inside, or leaf-fat, or a