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Pork Saveloys

Take three pounds of tender pork free from skin and sinew; rub it well with half an ounce of saltpetre and eight ounces of common salt. Leave it for three or four days, and turn and rub it every day. Mince finely, and mix with it a heaped tea-spoonful of white pepper, half a dozen young sage-leaves chopped small, and half a pound of finely-grated bread-crumbs. Mix these ingredients thoroughly. Fill the skins which have been prepared according to the directions given in the recipe for making pork sausages, tie them securely at both ends, and bake in a moderate oven. Serve either hot or cold. Time to bake, half an hour. Probable cost, 1s. per pound. Sufficient for eight or ten persons.