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BOLOGNA SAUSAGE (another way)

Take a pound of lean beef or veal, a pound of bacon, rather fat, a pound of beef suet, and a pound of lean pork. Chop up very small all together, with a handful of sage leaves and a few sweet herbs; season to taste with salt and pepper, and press into a large, clean sausage-skin. Put the sausage into a saucepan of boiling water, and prick it over to prevent bursting. Boil for an hour. Probable cost, 10d. to 1s. per pound.