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Pork and Potato Sausages

Take a pound of pork, cook it until two-thirds done, then pass it through the mincer. Take three pounds of potatoes that have been cooked in their skins, peel them, and beat them to a paste; add plenty of salt and pepper, and a little nutmeg and mace. Mix the pork and potatoes well together, and fill sausage-skins with the mixture. Leave them in a cloth for a day, then hang in a current of air for a few hours previous to frying. Probable cost, 1s. For richer sausages increase the proportion of pork.