an ounce of cloves, mace and nutmeg together, an equal quantity of each; dry it, beat it well, and mix in. Take a little winter savoury, sweet marjoram, and thyme, penny-royal stripped of the stalks and chopped very fine; just enough to season them, snd to give them a flavour, but no more. The next day, take the leaf of the hog and cut into dice, scrape and with the guts very clean, then tie one end, and begin to fill them; mix in the fat as you fill them, be sure put in a good deal of fat, fill the skins three parts full, tie the other end, and make your puddings what length you please; prick them with a pin, and put them into a kettle of boiling water. Boil them very softly an hour; then take them out, and lay them on clean straw.
In Scotland they make a pudding with the blood of a goose. Chop off the head, and save the blood; stir it till it is cold, then mix it with gruts, spice, salt, and sweet-herbs according to their fancy, and some beef-suet chopped. Take the skin off the neck, then pull out the wind pipe and fat, fill the skin, tie it at both ends, so make a pie of the giblets, and lay the pudding in the middle.
To make fine sausages.
YOU muft take fix pounds of good pork, free from fkin, gristles, and fat, cut it very small, and beat it in a mortar till is very fine; then shred six pounds of beef-suet very fine and free from all skin. Shred it as fine as possible; then take a good deal of sage, wash it very clean, pick off the leaves, and shred it very fine. Spread your meat on a clean dresser or table; then shake the sage all over, about three large spoonfuls; shred the thin rind of a middling lemon very fine and throw over, with as many sweet-herbs, when shred fine, as will fill a large spoon; grate two nutmegs over, throw over two teaspoonfuls of pepper, a large spoonful of salt, then throw over the suet, and mix it all well together. Put it down close in a pot; when you use them, roll them up with as much egg as will make them roll smooth. Make them the size of a sausage, and fry them in butter or good dripping. Be sure it be hot before you put them in, and keep rolling them about. When they are thorough hot and of a fine light brown, they are enough. You may chop this meat very fine, if you don’t like it beat. Veal eats, well done thus or veal and pork together. You may clean some guts, and fill them.
