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Sausage, Italian

Mince two pounds of lean pork with one pound of fat pork. Season the mixture with salt, mixed spice, coriander-seed, and bruised aniseed. When the ingredients are thoroughly blended, moisten the mixture with pig's blood and white wine sufficiently to bind it together, but be careful not to render it too moist. Cut some narrow strips from the best part of a calf's head, mix these with the mince, and put the preparation into sausage-skins. Tie the ends securely, plunge the sausages into boiling water, and boil them gently until done enough. Afterwards dry them in a smoke-house, or in a chimney over a wood fire, till they become hard. Time to boil, half an hour.