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Liver Sausages, Mecklenburg, Smoked

Take one pound of the cuttings of pork, and one pound of sward, or the skin of the pig cut from the loins. The tongue and kidneys, and a little fat may be added, if liked. Cut the meat into slices, and boil all gently in as little water as possible until quite tender. The sward should be put upon the fire before the rest of the meat, as it will require much longer boiling. Mince all very finely, and mix in the raw liver, which has been chopped and bruised and pressed through a coarse sieve. Season rather highly with salt, pepper, and half a dozen powdered cloves. Pour over the mince the fat which has risen to the top of the liquid in which the meat was boiled, and add, if approved, either a bruised shallot or a tea-spoonful of powdered or grated lemon-rind. When filling the skins, remember to leave room for swelling, and simmer the sausages gently in the same liquid in which the meat was boiled. The liver sausages may be used fresh or smoked as preferred. If smoked, two days will be long enough for them to hang. Time to boil large skins, one hour; small skins, half an hour. Probable cost, 2s. Sufficient for eight or ten persons.