Page:Art of Cookery 1774 edition.djvu/289

Rh TAKE three pounds of nice pork, fat and lean together, without skin or gristles, chop it as fine as possible, season it with a tea-spoonful of beaten pepper, and two of salt, some sage shred fine, about three tea-spoonfuls mix it well together, have the guts very nicely cleaned, and fill them, or put them down in a pot, so roll them of what size you please, and fry them. Beef makes very good sausages. TAKE a pound of bacon, fat and lean together, a pound of beef, a pound of veal, a pound of pork, a pound of beef-suet, cut them small and chop them fine, take a small handful of sage, pick off the leaves, chop it fine, with a few sweet-herbs, season pretty high, with pepper and salt. You must have a large gut, and fill it, then set on a sauce-pan of water, when it boils put it in, and prick the gut for fear of bursting. Boil it softly an hour, then lay it on clean straw to dry.

CUT off their legs, draw them and wipe them With a cloth, but don't wash them. Season them pretty well with pepper and salt, put them into a pot, with as much butter as you think will cover them, when melted, and baked very tender; then drain them very dry from the gravy; lay them on a cloth; and that will suck up all the gravy; season them again with salt, mace, clove, and pepper, beaten fine, and put them down close into a pot. Take the butler, when cold, clear from the gravy, set it before the fire to melt, and pour over the birds; if you have hot enough, clarify some more, and let the butter be near an inch thick above the birds. Thus you may do all forts of fowl; only wild fowl should be boned, but that you may do as you please.