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Saveloys

Take a piece of tender pork, free from skin and gristle, and weighing about two pounds. Salt it with common salt and a little saltpetre. When it has lain in the salt two or three days, mince it finely, and season with a tea-spoonful of pepper and four sage-leaves chopped small. Mix it well with the third of a pound of bread-crumbs. Put the mixture into the skins, tie the ends securely, and steam or boil the saveloys gently until done enough. Serve hot or cold. Time to cook, half an hour. Probable cost, 1d. or 2d. each.