Vintage Toronto Ads: Everyone's Proud to Serve Jersey Farm Sausage
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Vintage Toronto Ads: Everyone’s Proud to Serve Jersey Farm Sausage

Who could resist such a scrumptious treat, especially after a war has ended?

Source: the Telegram, November 19, 1918.

If the claims made about the widespread use of Jersey Farm Sausage at Toronto’s finer eateries in today’s ad are true, it’s possible that many a link could have been downed in meals celebrating the end of World War I, a week earlier. With the conclusion of such a horrific conflict, who wouldn’t have wanted to slice into an “unusually good, unusually appetizing, unusually satisfying” sizzling piece of ground-meat greatness to celebrate better days ahead?

Much of the fine print in today’s ad is devoted to advice on cooking Jersey Farm Sausage from noted local chefs:

C. Bouzard, chef at the King Edward Hotel, says Jersey Farm Sausage can be fried, broiled and steamed. Cooked this way they should be pricked first with a fork. But they are best when baked—in the oven. Be sure to use only a moderate heat. He finds it unnecessary to add grease when baking these sausage. After removing sausage, put a little water in the bake pan and stir. This gives an excellent brown gravy for the mashed potatoes.

Chef Grosso of the National Club also recommends Jersey Farm Sausage either fried or baked. Be careful, he says, not to use too great heat, as this will cause the sausage to burst.

H.P. Donnelly, chef at the Hotel St. Charles, prefers to bake Jersey Farm Sausage in an oven of medium heat. He covers them first with a little beef dropping (not shortening or lard). 12 to 13 minutes is the time necessary to cook them to an appetizing brownness. He says that by this method the natural flavour is preserved [and] there is no need for pricking and the sausage does not burst.

The manufacturer had its own suggestion for preparing their tasty treats:

As most people find it more convenient to fry sausage rather than bake them, we suggest the following method. Cover the sausage with water. Allow this to boil slowly away. Leave the sausage in to fry—there is enough grease from the sausage to prevent them from burning. In this way the sausage is thoroughly cooked by the water and the heat is moderate enough to give no risk of the sausage bursting. Try it!

Few of the locations listed as serving Jersey Farm Sausage still exist, but perhaps they still secretly have a supply on hand. Next time you dine at the Gladstone Hotel or the Royal Canadian Yacht Club, demand that your pure, wholesome meal include a link or three of Jersey Farm.

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