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Classic
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page 76
pounds of beef-suet very fine and free from skin, shred it as fine as possible;
take a good deal of sage, wash it very clean, pick off the leaves, and shred it
very fine; spread your meat on a clean dresser or table, then shake the sage all
over, about three large spoonfuls, shred the thin rind of a middling lemon very
fine and throw over, with as many sweet herbs, when shred fine, as will fill a
large spoon; grate two nutmegs over, throw over two teaspoonfuls of pepper, a
large spoonful of salt, then throw over the suet, and mix it all well together;
put it down close in a pot; when you use them, roll them up with as much egg as
will make them roll smooth; make them the size of a sausage, and fry them in
butter or good dripping; be sure it be hot before you put them in, and keep
rolling them about when they are thorough hot, and of a fine light brown, they
are enough. You may chop this meat very fine if you do not like it beat. Veal
eats well done thus, or veal and pork together. You may clean some guts and fill
them.
Oxford Sausages.
Take a pound of lean veal, a pound of young pork, fat and lean, free from skin
and gristle, a pound of beef-suet, chopped all fine together; put in half a
pound of grated bread, half the peel of a lemon shred fine, a nutmeg grated, six
sage leaves washed and chopped very fine, a tea spoonful of pepper, and two of
salt, some thyme, savory, and marjoram shred fine; mix it all well together and
put it close down in a pan; when you use it, roll it out the size of a common
sausage, and fry them in fresh butter of a fine brown, or broil them over a
clear fire, and send them to table as hot as possible.
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