• 1 lb. pork
• 1 lb. lean veal
• 1 lb. beef suet
• ½ lb. breadcrumbs
• grated rind of ½ lemon
• ⅛ teasp. grated nutmeg
• salt and pepper
• 6 sage leaves (optional)
• ⅛ teasp. marjoram (optional)
• ¼ teasp. savoury herbs (optional)
• sausage skins

Remove all the skin and gristle from the pork. Chop or mince the pork, veal and suet together very finely. Add the breadcrumbs, lemon rind, nutmeg, seasoning and the herbs if desired, which must all be very finely chopped. Mix together very thoroughly and then put into skins. Alternatively, the mixture may be formed into meat cakes, floured and fried.