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Young Oxford Sausages

Take one pound of young pork, fat and lean, without skin or gristle, and one pound of beef suet, chopped fine together; put in half a pound of grated bread, half the peel of a lemon shredded, a nutmeg, grated, six sage-leaves chopped fine, a tea-spoonful of pepper, and two of salt, some thyme, savory, and marjoram, shredded finely. Mix well together, and keep the preparation, pressed close down, in a pan till used. Roll the meat out to the size and shape of common sausages, and fry them in fresh butter of a fine brown, or broil them over a clear fire, and send them to table hot.