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Veal Sausages

Take equal quantities of lean veal and fat bacon. Mince finely, and to every pound of meat add a tea-spoonful of minced sage and a little pepper and salt. Mix these ingredients thoroughly. Bind the mixture together with yolk of egg, and form it into rolls or flat cakes, and fry or bake these in the usual way. Two or three anchovies may be added to the mince if approved.