Kentish Sausage-Meat

• Lean of Pork, 3 lbs.
• fat, 2 lbs.
• salt,

To three pounds of lean pork, add two of fat, and let both be taken clear of skin. As sausages are lighter, though not so delicate, when the meat is somewhat coarsely chopped, this difference should be attended to in making them. When the fat and lean are partially mixed, strew over them two ounces and a half of dry salt, beaten to powder, and mixed with one ounce of ground black pepper, and th