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Classic
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page 145
boned and chopped anchovies, 1 tablespoonful of coarsely chopped capers, some
ground pepper and nutmeg, 2 ounces of wheat bread grated without the crust, 3
eggs and 3 tablespoonfuls of thick sour cream to a smooth forcemeat, make it up
into cakes of a medium thickness about the size of a silver dollar, put into
each a slip of parsley root to serve as a bone and fry them over a quick fire on
both sides until brown.
Served with the butter in which they are fried they are nice with fine
vegetables, without the butter and the parsley root they are good with bread and
butter and tea.
145. Fried Sausages and Apples. Cut 6 pared apples each into 8 pieces, sprinkle
with sugar and a little cinnamon and let them stand for a few hours. At the same
time put some cleaned dried currants into lukewarm water and let them soak on
top of the stove. Melt a good-sized piece of butter in the pan, put in 1/2 pound
of sausages, lay the apples around and the currants and a little lemon peel over
them, cover and fry slowly. As soon as the apples are soft underneath turn them,
and take out those that are done to prevent them from dropping to pieces. As
soon as the sausages are fried add a glassful of Rhinewine to the gravy and
serve them garnished with the apples.
146. To fry fresh Sausages (so-called "Mettwurst"). If the sausage meat has been
cut; into cubes put it on the fire in a pan containing some water, cover and
cook for 3/4--1 hour, then take off the cover so that any remaining water will
steam away, put in a piece of butter and fry the sausages on both sides to a
light yellow so that they will remain quite tender. Fresh sausages made from
finely chopped meat are put into melted butter at once; fry for 15--20 minutes.
After the sausage has been fried on both sides in the melted butter to a light
brown, beer (which should not be bitter) can be added, in which the sausage is
stewed until done.
147. To cook smoked Pork Sausage. Smoked sausage is cooked principally in
browned cabbage or in pea-, bean-, lentil- and potato soups. As long as it is
juicy,
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