Name: Pounded Sausage-meat
Ingredients: 2 pounds veal (from the neck, fillet, or loin); 1 pound pig leaf-fat; salt; spices

Pounded Sausage-meat

Ingredients

2 pounds veal (from the neck, fillet, or loin)
1 pound pig leaf-fat
salt
spices

Directions

Chop the veal into small pieces.
Pound the veal thoroughly in a large mortar.
Add half its weight of pig leaf-fat.
Season with salt and spices to taste.
Form the mixture into cakes and try them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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Pounded Sausage-meat