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Mecklenburg Sausages

Prepare the following ingredients, with which fill the sausage-skins, and boil half an hour:--Chop finely equal proportions of fat and lean pork, and to every pound add a small tea-spoonful of salt, pepper, grated lemon-peel, and half that quantity of ground allspice. If these ingredients appear too dry, they may be moistened with a little wine or brandy. When made with equal weight of lean beef and fat pork, then pressed one whole day and smoked, these sausages will keep, without being cooked, for many weeks; they are usually sliced, and eaten raw. Probable cost, 10d. per pound.