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Forcemeat of Sausage

Prepare one pound of sausage-meat, in the proportion of two parts of lean pork to one of fat. Take this and an equal quantity of bread-crumbs; add two ounces of butter, a seasoning of salt, pepper, and a small salt-spoonful of mace. Pound all together in a mortar, and bind with the yolks of a couple of eggs.