If you use them in Guts, take special care
that the Guts are well clean'd, and lie some time in a little warm
White-wine and Spice before you use them; if any Herb happens to be
disagreeable in this Mixture, it may be left out, or others added at
pleasure.
The following Receipt to make Sausages of Fish for Fast-Days, I had at
_Bruxelles_, which I have experienced to be very good.
To make Sausages of Fish.
Take the Flesh of Eels, or of Tench, and to either of these put some of the
Flesh of fresh Cod, or of Pike or Jack, chop these well together with
Parsley, and a few small Onions; season these with a little Salt, Pepper,
Cloves in Powder, a little grated Nutmeg, and, if you will, a little
powder'd Ginger, with some Thyme, Sweet-Marjoram, a little Bay-Leaf, all
dry'd and powder'd; and mix all these well together with a little Butter.
Then beat the Bones of the Fish in a Mortar, pouring in among them while
they are beating, a Glass or two of Claret, which must afterwards be poured
upon the above Mixture; then take the Guts of a Calf well wash'd and
clear'd of the Fat, for in that condition I find there is no scruple to use
them abroad: being well discharged of the Fat, fill these Skins with your
Mixture of Fish, _&c.
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