Chopped Forcemeat for Ordinary Sausages

Prepare a pound of lean, nerveless pork-meat and a pound of fat from the pig's throat; chop them up very fine, and season with three-quarters of an ounce of salt, black pepper and red pepper; when thoroughly chopped and a compact paste is formed, then mix in half a gill of water.

Another Way.—Remove the sinews from four pounds of lean fresh pork, taken from the shoulder or neck; add the same weight of not too mellow fat, from under the chine; chop together, season with a third of an ounce of salt for each pound, black pepper and red pepper to taste.