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SAUSAGES (American)

Pass four pounds of lean pork and two pounds of fat pork through a mincer. Mix together six tea-spoonfuls of dried sage, three tea-spoonfuls of black pepper, four and a half tea-spoonfuls of salt, half a nutmeg, grated, a small tea-spoonful of ground mace, and half a tea-spoonful of ground cloves, and add them to the minced pork, mixing thoroughly. The mixture may be put into sausage-skins and cooked in the usual way. To cook without skins, make it into cakes or sausage shapes, and fry them in a little hot fat. They are also excellent rolled in egg and cracker-crumbs, then dipped in melted fat, and baked or grilled. Probable cost, 3s. 6d.