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Oxford Sausages

Mince very finely one pound of lean veal, one pound of lean pork, and one pound of beef suet. Add three tea-spoonfuls of salt, half a tea-spoonful of cayenne, a tea-spoonful of pepper, and half a pound of stale roll, which has been crumbled and soaked in butter for two or three minutes. Three-parts fill the prepared skins with the mixture, and fry them before serving. If it is preferred that the sausages should be seasoned, add the finely-minced rind of half a lemon, a nutmeg, grated, a table-spoonful of powdered sage, and a small tea-spoonful of lemon thyme, sweet marjoram, and basil. A chopped anchovy is by some persons considered an improvement; but, generally speaking, the sausages are preferred plain. Time to fry, ten or fifteen minutes. Probable cost, 10d. per pound. Sufficient for eight or ten persons.