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Pork Sausages, for Eating Cold

Put two pounds of pork, fat and lean together, and two pounds of lean beef into a pickle for ten days (see PORK, PICKLED). Take the meat out, wash, drain, and dry it, mince it finely, season with a little black pepper, salt, and allspice, mix thoroughly, and put it into skins. Tie the ends securely, wrap the sausages in one fold of muslin, and hang them in smoke, as hams are hung, until they turn red. When wanted, throw them into boiling water, let them simmer gently until done enough, let them get cold, and serve cut into thin slices. Time to boil, half an hour. Probable cost, 1s. 2d. per pound.