Place in a small tureen a pint good white wine, four beans sound garlic and two very dry crushed limes, cover pot, let reduce on fire to one-third the quantity, remove and let cool off. Chop, but not too finely, two pounds fresh fat pork with the four beans garlic cooked in wine, place force in a tureen on ice and strain wine through a cheesecloth into it. Season with a teaspoon salt, half teaspoon pepper and mix well with a wooden spoon until well amalgamated. Thoroughly-wash and wipe four ounces sheep's guts, with aid of a funnel fill them with preparation, being careful that they are not pierced or cut, also seeing that force is rather loose in them. Tightly tie guts in four-inch sections, stretch a strong string across kitchen or room of moderate temperature, hang up sausages and let stand to dry for three days, lightly prickling with a needle before hanging. The best way to cook them is with white wine as in No. 2734.