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University Pork Sausages

To a couple of pounds of lean pork, young, white, and delicate, put three-quarters of a pound of minced beef suet--the pork must first be chopped very fine. Add three dessert-spoonfuls of bread which has been dipped in port wine, idried, and grated fine. Work all together with the yolks of three eggs smoothly beaten; season with pepper and salt and dried sage--a very little cayenne may be introduced, and a very small piece of garlic. Continue working the whole in a mortar until it forms a paste; then put it into wide skins, or into jars for future use. It is cut into square pieces, dredged with flour, fried in fresh butter, and sent to table on a toast.