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Game Sausages

Take the remains of game, cut off the meat, remove carefully the skin and sinew, mince the flesh and pound it in a mortar, with six ounces of lean ham, and six ounces of butter to every pound of meat. Season rather highly with salt, pepper, and powdered mace. Put the mixture into skins and fry in hot butter or lard for three-quarters of an hour. Probable cost, 1s. per pound, exclusive of the cold game. Sufficient, one pound for two or three persons.