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Sausage-Meat, Fried

INGRE- DIENTS. To every 1 lb. of lean pork, add lb. of fat bacon , oz. of salt, 1 saltspoonful of pepper, 1/4 teaspoonful of grated nutmeg, 1 teaspoonful of minced parsley. AVERAGE COST, 9d. per lb.

Remove from the pork all skin, gristle and bone, and chop it finely with the bacon; add the remaining ingredients and carefully mix all together. Pound it well in a mortar, make it into convenienent-sized cakes, flour these and fry them a nice brown for about 10 minutes. This is a very simple method of making sausage-meat, and on trial will prove very good, its great recommendation be being that it is so easily made.

TIME.-10 minutes.

SEASONABLE from September to March.

Sausage-Meat Stuffing (for Turkeys). INGREDIENTS for stuffing for small turkey.-6 oz. of lean pork, 6 oz. of fat pork, both weighed after being chopped (beef-suet may be substituted for the latter), 2 oz. of bread-crumbs, 1 small tablespoonful of minced sage, 1 blade of pounded mace, salt and pepper to taste, 1 egg. AVERAGE COST, 9d.

Chop the meat and fat very finely, mix with them the other ingredients, taking care that the whole is thoroughly incorporated. Moisten with the egg, and the stuffing will be ready for use. Equal quantities of this stuffing and forcemeat will be found to answer very well, as the herbs, lemon-peel, &c., in the latter, impart a very delicious flavour to the sausagemeat.