Excellent Sausages

• Lean of veal and Pork, of each 1 lb. 4 oz.
• fat of Pork, 1

Chop, first separately, and then together, one pound and a quarter of veal, perfectly free from fat, skin, and sinew, with an equal weight of lean pork, and of the inside fat of the pig. Mix well, and strew over the meat an ounce and a quarter of salt, half an ounce of pepper, one nutmeg grated, and a large teaspoonf