Recipes > Meat > Sausages for Scotch collops

Sausages for Scotch collops


  • beef suet
  • veal
  • winter savory
  • sage
  • thyme
  • grated nutmeg
  • beaten cloves
  • mace
  • salt
  • pepper
  • 2 eggs
  • grated bread


Take beef suet and some veal, with a little winter savory, sage, thyme, and some grated nutmeg, beaten cloves, mace, and a little salt and pepper. Let these be well beaten together; then add the eggs beat, and heat all together. Roll them up in grated bread, fry, and send them up.


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The Lady's Own Cookery Book (1844).

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