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Classic
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page 243
Method:
Take the well-ground meat, which ought to be a little fat, and with the aid of a
little water, mix it well with the ingredients listed above. When the mixture is
ready stuff it into sheep's gut, which must be well cleansed and trimmed on the
inside and cut into ten to twelve inches or more lengths. This done, tie both
the ends of each stuffed piece, and by bringing them together make rings of them
and hang in open air until well dry. Keep in wooden box, but air occasionally.
Serve thinly sliced, and heated if desired.
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