The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Sausage Stew

Meats - Sausages

Now usually sausages stewed with vegetables, typically onions and carrots.


Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)

No. 76. STEWED SAUSAGES.

First, prick your sausages well all over with a fork, and soak them in very hot water, for two or three minutes, to swell them out; next, roll them in flour, and fry them brown without overdoing them, as that renders them dry, and spoils them. When the sausages are done and put on a plate, fry some slices of bread, and put these on a dish; then put the sausages on the fried bread, and shake a spoonful of flour in the pan; add a pennyworth of chopped mixed pickles, a gill of water, and a little pepper and salt; give this gravy a boil up, and pour it over the sausages.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats