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Veal Sausages, with Pork

Take equal quantities of veal and pork. Mince them, first separately and afterwards together, and with them half their weight in beef suet free from skin and fibre. With every pound of meat put a tea-spoonful of powdered sage, and season the mixture rather highly with pepper and salt. Clean and fill the skins in the usual way, and the sausages are made. If they are to be used immediately, a little crumb of bread soaked in water may be beaten up with the other items.