(A favourite Victo an. dish)
Chop coarsely a pound with two pounds of inside fat. over and thoroughly mix in three te: Spoons of salt, nearly half as much half a teaspoon of finely minced parsley thyme, and sage mixed toget: (and sweet basil if you howe it). Pre the meat closely and evenly into shallow tin, such as is used for Yor! shire pudding. Bake in a very gentle oven for an hour to an hour and a half, Serve cold, in slices. with a green salad and chopped aspic. A layer this may be put on the top of the cheese. Minced mushrooms and trufes are sometimes added to the por Should the proportion of fat be considered teo large it can be diminished at the second making.
Italian Sausage two pounds of the lean of tender young pork mix one pound of fat, a tive of garlic, an ounce and a half of salt, a seasoning of cayenne and nutmeg, a teaspoon of pounded mace, and a good dessertspoon of powdered herbs. Test a morsel of the mixture. Heighten any of the seasonings to your taste. Now put it into delicate skins. The Ssusages must be cooked immediately and eaten cold the next day.
Text read from the printed page and cleaned; old type leaves the occasional error.