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53
{No.114 }To Make fine Sausages

You must take 6 pound of Good pork, free from
Skin, Grisles, & fat, Cut it very small, &
Beat it in a Mortar till it is very fine; then
Shred 6 [pounds] of Beef sewet very fine & free from all
Skin, Shred it as fine as Possible; then take a
Good deal of Sage, wash it very Clean,
pick of the Leaves, & Shred it very fine,
Spread your meat on a Clean Dresser or
Table, then Shake the Sage all over, about
3 Large spoonfuls; Shred the thin Kind of
a Middling Lemmon very & throw over, with
as Many sweet Herbs, when shred fine, as
Will fill a Large spoon; grate two Nutmegs
Over, throw over two Tea spoonfulls of
Pepper, a Large Spoonful of salt, then throw
over the Sewet, & mix it all well together
put it down Clove in a pot; when you use
them, roll them up with as much Egg as
Will make them roll Smooth, make them the
Size of Sausage, & fry them in Butter or
Good Driping, be sure it be hot before you
put them in, & keep rolling them About, when
they are thorough hot & of a fine Brown,
they are Enough, you may Chop this meat
very fine, if you don't Like it beat, veal eats
Well done this Way or Veal & Pork together,

{You may Clean Guts some & fill them}