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Sausages, Veal

Take any quantity of lean veal with half its weight in fat pork. Mince the two separately, then mix them, and pound the mixture in a mortar till it is quite smooth. Season with salt, pepper, and powdered mace, form it into cakes about three-quarters of an inch thick, flour these well, and fry them in plenty of hot fat. Drain them, and serve very hot. Time to fry, about ten minutes. Probable cost, sausages, 1s. 1d. per pound.