To make common sausages.
TAKE three pounds of nice pork, fat and lean together, without skin or gristles, chop it as fine as possible, season it with a tea-spoonful of beaten pepper, and two of salt, some sage shred fine, about three tea-spoonfuls mix it well together, have the guts very nicely cleaned, and fill them, or put them down in a pot, so roll them of what size you please, and fry them. Beef makes very good sausages.
To make Bologna sausages.
TAKE a pound of bacon, fat and lean together, a pound of beef, a pound of veal, a pound of pork, a pound of beef-suet, cut them small and chop them fine, take a small handful of sage, pick off the leaves, chop it fine, with a few sweet-herbs, season pretty high, with pepper and salt. You must have a large gut, and fill it, then set on a sauce-pan of water, when it boils put it in, and prick the gut for fear of bursting. Boil it softly an hour, then lay it on clean straw to dry.
C H A P. XIII.
To pot, and make Hams, &c.
To pot pigeons or fowls.
CUT off their legs, draw them and wipe them With a cloth, but don't wash them. Season them pretty well with pepper and salt, put them into a pot, with as much butter as you think will cover them, when melted, and baked very tender; then drain them very dry from the gravy; lay them on a cloth; and that will suck up all the gravy; season them again with salt, mace, clove, and pepper, beaten fine, and put them down close into a pot. Take the butler, when cold, clear from the gravy, set it before the fire to melt, and pour over the birds; if you have hot enough, clarify some more, and let the butter be near an inch thick above the birds. Thus you may do all forts of fowl; only wild fowl should be boned, but that you may do as you please.
