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Sausages, Savoury

Take equal quantities of fat and lean pork-Rub the meat well with salt, and a little saltpetre, and pepper, or lay it in brine, and leave it for six days. Take it up, mince it finely, and with it a couple of shallots or a little onion, and add pepper and allspice to taste. Put it into large skins, tie both ends, cover with muslin, and hang the sausages up in a smoke-house for ten days or a fortnight. Rub ground ginger over the outside, and leave the sausages in a cool place till wanted. Boil the sausages or not, according to taste, cut them into thin slices, and serve them cold. Time to boil, half an hour. Probable cost, 1s. 1d. per pound.