Status: Complete

Oxford Saucsagies Mrs Caps

Take of Pork and Veal an equall quantity - Let it be free
from skin and Sinews beat it well - Then add to it as much
as half the weight of Beef Suet - Chop it together till the
Suet is fine - Then Season it with pepper Salt Mace some
sage and thyme chopt Small - when you use it work it up
with two or three Eggs.

Sausages another way ---- Ditto

Take a pound of lean pork beat it as fine as you can
Then pick out all the grissle - put to it one pound and a
quarter of beef Suet chopt pretty small - Season it with
pepper Salt a little sage cut fine - four Eggs but one of the
whites - mix altogether - Then roll them up and frye them

To pickle Hog's Heads or Hams

Four Gallons Water, 2 pounds Bay salt, 2 pounds common Salt.
6 ozs. Saltpetre, 3 pounds coarse Sugar, put it over the fire
and let it boil half a quarter of an hour, skiming it
all the while -- This Receipt will do for 4 heads or 2 hams
turning the heads every day in the pickle for a Month
The heads or ham must be put in when the pickle
is cold

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