Pounded Sausage-Meat

Very good


Take from the best end of a neck of veal, or from the fillet or loin, a couple or more pounds of flesh without any intermixture of fat or skin; chop it small, and pound it thoroughly in a large mortar, with half its weight of the inside, or leaf-fat, or a pig; proportion salt and spice to it by the preceding receipt, form it into cakes, and fry it as above.