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Bologna Sausage

Take equal quantities of beef and pork, pound it to a paste, and season it very highly with pepper, salt, mace, cloves, and a little garlic. When this mixture is put into the skins, add a strip or two of fat bacon; it may then be boiled for one hour, or smoked for two or three months, when it will be fit for use. The Italians eat it in its uncooked state. Probable cost of meat, 10d. to 1s. per pound.