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Beef Sausages

Clear the beef and suet from all skin, bone, and gristle; take two pounds of lean beef to one pound of suet, add salt, pepper, and mixed spice, and shallots, or any other tasty condiment, according to liking, chop very fine and mix well together. Some cooks prefer to pound the whole in a mortar, but if the meat is well minced this is needless. Roll the meat into sausages and fry until they become a nice brown colour, and serve in the usual way, with mashed potatoes round the dish. They are more delicate if pressed into skins. It is worth notice that all meat cooked with the skin retains its original flavour, and is much preferred by connoisseurs. Time to fry, ten to twelve minutes. Probable cost, 2s. 6d.