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Garnish, Chipolata For

Cut up one pound of fresh pork and one pound of bacon; remove all skin and gristle. Add pepper and salt to taste, and a tea-spoonful each of pounded sage, allspice, and cloves. Pass the meat twice through a sausage machine. Wash carefully some sausage skins about three-quarters of an inch in diameter, and fill them with the mince, dividing them into little sausages not more than two inches long. Prick them in two or three places with a needle; put them in a shallow frying-pan with a little butter, and cook from twelve to fifteen minutes, turning them well to cook them evenly. These are usually served with roasted or braised turkey. Probable cost, 10d. per pound.