Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of sausages
- a pinch of finely-chopped herbs
- pepper
- salt
Directions
Drain from the fishes as much of the oil in which they were preserved as you can. Carefully remove the skins and the backbone; if large divide in two; otherwise replace the
316 SUNDRIES.
halves after taking out the bone, sprinkle a little lemon juice and cayenne over them, and dip into a light frying batter — allow a small dessertspoonful for each fish. Fry in boiling fat, drain on blotting paper, and serve at once with a garnish of parsley.
SAUSAGE ROLLS. (From Mrs. President Harrison.)
Take half a pound of sausages, parboil them and remove the skins, and cut each sausage in two. Take some good light paste, roll it out to an eighth of an inch thick, cut into square pieces, roll up the pieces of sausage in the paste, slightly moisten the edges and press the ends together ; brush the rolls over with the yolk of egg and bake in a quick oven. The remains of pressed beef, or roast beef and ham, seasoned with spice, pepper, salt, and a pinch of finely-chopped herbs, and then moistened with an egg and made into small rolls, can be substituted for the sausages.