|Sausages and apples
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|Author:||Glengarry Fencible [ Mon Jan 22, 2007 5:13 pm ]|
|Post subject:||Sausages and apples|
Cookbook: Glasse, Hannah. The Art of Cookery Made Plain and Easy, London: facsimile of the 1796 edition, (Hamden, Connecticut: Archon Books, 1971, with an introduction by Fanny Craddock), page 141.
Original Recipe: Take half a pound of sausages, and six apples, slice four about as thick as a crown, cut the other two in quarters, fry them with the sausages of a fine light brown, lay the sausages in the middle of the dish, and apples round. Garnish with the quartered apples.
Stewed cabbage and sausages fried is a good dish.
For Your Modern Kitchen: (doubled)
1 lb sausages (454 g)
Slice 8 apples. Quarter 4 remaining apples. Fry sausages until lightly browned. Add all the apples and sautÃ© with sausages until just tender. Remove sausages and place on centre of serving dish. Place apple slices around sausages and garnish with apple quarters.
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