Take any quantity of lean beef or pork, with half the quantity of fat. and having freed the lean of every particle of skin, sinew, and gristle, then mince both it and the fat as fine as possible; putting to each pound of meat a large teaspoon-ful of pepper and the same quantity of salt; strew this on the meat, and mix the whole thoroughly together, as a stock for further seasoning.

Take six pounds of meat, fat and lean; cut the fat into small pieces, and pound the lean portion in a mortar, with two table-spoonfuls of salt, one of moist sugar, a teaspoonful of saltpetre, and two table-spoonfuls of mixed spices. To this may be added the grated peel of a lemon, and a small portion of sage and thyme, well chopped.

Or:- To the meat of a leg of pork of about four pounds' weight, add two pounds of fat from the fore loin, chop both very fine; then add two nutmegs grated, twenty cloves, a teaspoonful of pounded or grated lemon-peel, two or three blades of mace pounded, one ounce of the best salt, and one-half ounce of black pepper; mix all together and stuff it into the skins, which should be well cleansed, and salted the night before. This sausage-meat would be much improved for immediate use. by pounding the meat and mixing it with a third portion of white bread soaked in milk and also pounded, blending the whole together with a beaten egg.