-

To Make Sassages

____________

Take a legg of Pork cut out all the strings
and the fatt from it and the skinn, then take
the lean and shred it very smal take to a leg
of pork 3 pound of the best beef suet and cut
it very smal then take 2 good handfulls of sage
wash it very cleane and thred it very well by it self
then beat 2 or 3 Nutmegs very small then take the
Yolks of three Eggs mingle the Eggs with the meat
then put in the suet and sage and mingle them well toge-
there and season it with salt according to the taste then
make them up into roules 3 fingers thick and so fry them in
a pan with sweet Butter till they be enough when you
have mingled them all together you may keep it in a lump
it will keep a week you may put them into gutts as you do
other sassages if you please you may take halfe a hand
=full of time and as much sweet Margerom and a
little peper but this is not according to my own.