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How To Make Pork Sausages

(Plain Cookery Book For The Working Classes)







Take equal parts of fat and lean meat, such as the inferior end of the

spare-ribs and some of the loose fat; chop these well together, adding a

few sage leaves, a little thyme, pepper and salt, and one or two eggs;

when the whole is thoroughly mixed and chopped fine, use a sprinkle of

flour on a table or dresser, for the purpose of rolling the sausages

into shape of the size and form of a man's thumb. These sausages may be

fried in the ordinary way.











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