Sausages Without Skins Recipe

Take a pound and quarter of the lean of a leg of veal and a pound and

quarter of the lean of a hind loin of pork; pick the meat from the skins

before you weigh it; then take two pounds and half of fresh beef-suet

picked clean from the skins, and an ounce and half of red sage leaves,

picked from the stalks; wash and mince them as fine as possible; put

them to the meat and suet, and mince as fine as you can. Add to it two

ounces of white salt and half an ounce of pepper. Pare all the crust

from a stale penny French roll, and soak the crumb in water till it is

wet through; put it into a clean napkin, and squeeze out all the water.

Put the bread to the meat, with four new-laid eggs beaten; then with

your hands work all these things together, and put them into a clean

earthen pan, pressed down close. They will keep good for a week. When

you use this meat, divide a pound into eighteen parts; flour your hands

a little, and roll it up into pretty thick sausages, and fry them in

sweet butter; a little frying will do.

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