1 lb. of lean veal, 1 lb. of beef suet, 1/2 lb. of bread crumbs, the
rind of 1/2 lemon, 1 small nutmeg, 6 sage-leaves, 1 teaspoonful of
pepper, 2 teaspoonfuls of salt, 1/2 teaspoonful of savory, 1/2
teaspoonful of marjoram.
_Mode_.--Chop the pork, veal, and suet finely together, add the bread
crumbs, lemon-peel (which should be well minced), and a small nutmeg
grated. Wash and chop the sage-leaves very finely; add these with the
remaining ingredients to the sausage-meat, and when thoroughly mixed,
either put the meat into skins, or, when wanted for table, form it into
little cakes, which should be floured and fried.
_Average cost_, for this quantity, 2s. 6d.
_Sufficient_ for about 30 moderate-sized sausages.
_Seasonable_ from October to March.
THE HOG IN ENGLAND.--From time immemorial, in England, this
animal has been esteemed as of the highest importance. In the
Anglo-Saxon period, vast herds of swine were tended by men, who
watched over their safety, and who collected them under shelter
at night. At that time, the flesh of the animal was the staple
article of consumption in every family, and a large portion of
the wealth of the rich freemen of the country consisted of these
animals. Hence it was common to make bequests of swine, with
lands for their support; and to these were attached rights and
privileges in connection with their feeding, and the extent of
woodland to be occupied by a given number was granted in
accordance with established rules. This is proved by an ancient
Saxon grant, quoted by Sharon Turner, in his "History of the
Anglo-Saxons," where the right of pasturage is conveyed in a
deed by the following words:--"I give food for seventy swine in
that woody allotment which the countrymen call Wolferdinlegh."
FRIED SAUSAGES.
[Illustration: FRIED SAUSAGES.]