To make any kind of sausages: Otherways


Mince pork with beef-suet, and mince some sage, and put to it some pepper, salt, cloves, and mace; make it into balls, and keep it for your use, or roll them into little sausages some four or five inches long as big as your finger; fry six or seven of them, and serve them in a dish with vinegar or juyce of orange.

Thus you may do of a leg of veal, and put nothing but salt and suet; and being fried, serve it with gravy and juyce of orange or butter and vinegar; and before you fry them flower them. And thus mutton or any meat.

Or you may add sweet Herbs or Nutmeg: and thus Mutton.