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52
{(No. 112)} To Make Bolognia Sausages

Take 1poundof Bacon, fat & Lean together,
1 poundof Beef, 1 poundof Veal, 1 pound of Pork, 1 poundof Beef
Sweet, Cut them small & Chop them, take
a Small Handful of sage, pick of the Leaves
Chop it fine, with a few Sweet Herbs;
Season pretty High with peper & salt,
You must have a Large gut, & fill it; then
Set on a Sauce pan of water, when it
Boils put it in, & prick the gut for fear
of Bursting, Boil it softly an Hour, then
Lay it on Clean Straw to Dry.

{(No.113)} Brockely & Eggs

Boil your Brockely tender saving a
Large Bunch for the Middle, & 6 or 8 Little
thick sprigs to stick round, take a Toast
Half an Inch thick, toast it Brown, as big
as you would have it for your Dish or
Butter plate, Butter some Eggs thus: take
six Eggs, more or Less as you have Occasion,
Beat them well, put them into a Sauce pan
with a good piece of Butter, a Little salt,
keep beating them with a Spoon till they are
thick enough, then pour them on the toast, set the Biggst
Bunch of Brockely in the middle , & the other Little[piece]
round & about, & grarnish the round with Little Sprig

{of Brockely, this is a pretty side
Dish, or Corner plate}