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Bologna Sausages

Chop fine one pound each of beef, veal, pork and rather fat bacon; mix well with the above ingredients three-fourths of a pound of beef suet, also chopped fine, and season with sage, sweet herbs, salt and pepper. Press the mixture into a large-skin, tie it tightly at both ends and prick it in several places. Put the sausage into a saucepan, cover it with boiling water and let it boil slowly for an hour. When cooked place the sausage on straw to drain.