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English Sausages

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Chop and bruise small the lean of a fillet of young pork; to every pound

put a quarter of a pound of fat, well skinned, and season it with a

little nutmeg, salt, and pepper, adding a little grated bread; mix all

these well together, and put it into guts, seasoned with salt and

water.











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