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To Make A sausedge


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make a sausedge. Take Martinmasse beefe, or if you can not get it, take fresh beefe, or the lean of bacon if you will, & you must mince very small that kinde of flesh that you take, and cut Lard & put into the minced meate, and whole pepper, and the yolkes fo seauen Egges, and mingle them altogether, and put the meate into a gut very salt, and hang him in the Chimney where he may dry, and there let him hang a moneth or twoo before you take him downe.

autodoc



Recipes with similar titles:

LXXVI To make sausage (Due Libri di Cucina - Libro B)




Links to modern interpretations:


Grene Boke  

Sausedge
Kristen Wright
Grene Boke
http://greneboke.com/recipes/sausedge.shtml






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