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Mutton Sausages

A delicate sausage is made from the remains of an underdone leg of roast mutton, or any other joint from which slices can be got without fat. Chop a pound of lean underdone mutton and six ounces of beef suet separately; then mix them with four ounces of finely-prepared bread-crumbs and put them into a basin with two dozen oysters bearded and chopped, two anchovies, a seasoning of thyme, marjoram, and powdered mace, and some pepper and salt. Moisten with two beaten eggs, and a little of the anchovy liquor if required. Make into a firm paste, and roll into sausages or make into balls, but the sausage-meat will keep for a few days. Time to fry, seven or eight minutes.