How To Make Sausages

Take three pounds of good fat pork, freed from the skin and gristles; chop both fat and lean together very fine; season it with two tea-spoonfuls of salt, one of pepper, and three of sage shredded fine. Put the meat into guts carefully cleaned; or put it down in a pot, and when you use it make it into rolls like sausages, and fry them. You make sausages of beef in the same manner.

How To Make Bologna-Sausages

Take beef, pork, bacon, veal, and beef-suet, of each a pound, and chop them very fine. As also a small handful of the leaves of sage, well chopt, with a few sweet-herbs. Season the meat well with pepper and salt; and then fill a large gut with it ready prepared. When you put it into boiling water, prick it here and there, to prevent the burst-ing of the gut. After it has been boiled gently for an hour, take it out and lay it on a dry cloth. It must be always kept dry.