Take the legs and shoulders of a pig, from which cut all the lean, scrape it well, remove all the sinews, and rub the meat well with a seasoning made of salt, pepper, coriander, cloves, cinnamon, nutmeg, and bay-leaf. When properly flavored, take some bacon, lard, and leaf, and cut the whole into dice; mix the fat and lean together, and put it into ox-guts, tie up the ends, and lay the sausages in a pan of water, with salt, and saltpetre; cover the pan close, and leave it. In a week's time take out the sausages and drain them. Tie them between two pieces of wood, hang them up to dry, and smoke. When dry, untie them, and rub each over with oil, and the ashes of vine-twigs, mixed together. Keep them in a dry place.
Mince small the meat of a partridge, a capon, or pullet, a piece of gammon, and other bacon, and a bit of leg of veal; shred also some paisley, chives, truffles, and mushrooms; mix these all together, and season with pepper, salt, beaten spice, and garlic; bind the whole with the yolks of six, the whites of two eggs, and a little cream; when thoroughly mixed, roll the preparation into thick pieces, which wrap in very thin slices of fillet of veal, well beaten with a rolling-pin; each sausage should be about the thickness of a man's wrist, and of proportionate length Line an oval stewpan with slices of bacon and thin beefsteak;, put in the sausages, cover them with beef steaks and bacon, shut the stew-pan very close, and set it on a moderate fire, put hot embers on the lid, and let it stand ten or twelve hours, then take it. off, and when cold, take out the sausages carefully, remove the veal, and all the fat, with a sharp knife cut them into slices, and serve cold.
Cut from the leg or griskin one pound of nice lean pork, free from sinews and skin, mince it very finely: mince one pound of the best beef suet, mix it with the pork, and pound it as finely as possible in a marble mortar; add two large table-spoonfuls of stale bread rubbed through a sieve, also a good deal of pepper, salt, and a little finely-chopped sage, mix all together with the yolks of two eggs beaten up. It will keep for sometime, if put into an earthen jar and pressed closely down. When it is to be used, make it into rolls, and as thick as common sausages, and three or four inches long: dust them with a little flour; have ready a frying-pan made very hot, and fry them without any thing but their own fat, till they are done quite through, taking care not to make them too dry. By breaking one of them, the cook will know whether they are sufficiently done. They may be fried in lard or fresh beef dripping.
To be made as drop biscuits, omitting the caraways, and quarter of a pound of flour: put it into the biscuit-funnel, and lay it out about the length and size of your finger, on common shop paper; strew sugar over, and bake them in a hot oven; when cold, wet the backs of the paper with a paste-brush and water: when they have lain sometime, take them carefully off, and place them back to back.