Pounded Sausage-Meat from Modern Cookery for Private Families by Eliza Acton
Take from the best end of a neck of veal, or from the fillet or loin, a couple or more pounds of flesh without any intermixture of fat or skin; chop it small, and pound it thoroughly in a large mor...
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Kitchen scale
Ingredients
- loin
- pig
- salt
- neck of veal
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