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Woodman's Sausages

Take six pounds of young pork, quite free from skin, gristle, or fat, cut it small, and beat it fine in a mortar. Chop six pounds of beef suet very fine, shred a handful of sage-leaves fine, spread the meat on a clean paste-board, and shake the sage over it; shred the rind of a lemon very fine, and throw it with sweet herbs on the meat; grate two nutmegs, to which put a spoonful of pepper and a large spoonful of salt, throw the suet over, and mix all well together; put it down close in the pot, and when used roll it up with as much egg as will make it smooth and fry in the usual manner.