Dormers is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of mutton, rice and suet sausages that are breaded, fried and served with gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Dormers.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
DORMERS.
715. INGREDIENTS.—1/2 lb. of cold mutton, 2 oz. of beef suet, pepper and salt to taste, 3 oz. of boiled rice, 1 egg, bread crumbs, made gravy.
Mode.—Chop the meat, suet, and rice finely; mix well together, and add a high seasoning of pepper and salt, and roll into sausages; cover them with egg and bread crumbs, and fry in hot dripping of a nice brown. Serve in a dish with made gravy poured round them, and a little in a tureen.
Time.—1/2 hour to fry the sausages.
Average cost, exclusive of the meat, 6d.
Seasonable at any time.
Modern Redaction
Ingredients:
225g cold, cooked, mutton, finely chopped
60g beef suet, shredded
salt and freshly-ground black pepper, to taste
90g boiled rice
1 egg
breadcrumbs brown gravy
Method:
Combine the mutton, rice and suet in a bowl. Season to taste with salt and black pepper then shape the mixture into sausages.
Beat the egg, dip the mutton sausages in this and coat to cover with the breadcrumbs. Fry in a little oil until nicely browned all over. Arrange in a dish and pour a little of the gravy around then. Serve the remaining gravy to accompany.
