a little fat in
the pan to fry.

1189. Veal Sausages.

Veal sausages are made exactly as Oxford sausages, except that you add
ham fat, or fat bacon; and, instead of sage, use marjoram, thyme, and
parsley.

1190. Preparing Sausage Skins.

Turn them inside out, and stretch them on a stick; wash and scrape
them in several waters. When thoroughly cleansed, take them off the
sticks, and soak in salt and water two or three hours before filling.

1191. Saveloys.

Saveloys are made of salt pork, fat and lean, with bread-crumbs,
pepper, and sage; they are always put in skins: boil half an hour
slowly. These are eaten cold.

1192. Black Hog Pudding.

Catch the blood of a hog; to each quart of blood put a large
teaspoonful of salt, and stir it without ceasing till it is cold.
Simmer half a pint or a pint of Embden groats in a small quantity of
water till tender; there must be no gruel. The best way of doing it is
in a double saucepan, so that you need not put more water than will
moisten them. Chop up (for one quart of blood) one pound of the inside
fat of the hog, and a quarter of a pint of bread-crumbs, a
tablespoonful of sage, chopped fine, a teaspoonful of thyme, three
drachms each of allspice, salt, and pepper, and a teacupful of cream.
When the blood is cold, strain it through a sieve, and add to it the
fat, then the groats, and then the seasoning. When well mixed, put it
into the skin of the largest gut, well cleansed; tie it in lengths of
about nine inches, and boil gently for twenty minutes. Take them out
and prick them when they have boiled a few minutes.

1193. Scotch Woodcock.

Three or four slices of bread; toast and butter well on both
sides,--nine or ten anchovies washed, scraped, and chopped fine; put
them between the slices of toast,--have ready the yolks of four eggs
well beaten, and half a pint of cream--which set over the fire to
thicken, but not boil,--then pour it over the toast, and serve it to
table as hot as possible.

1194. Sweetbread.

Trim a fine sweetbread (it cannot be too _fresh_); parboil it for five
minutes, and throw it into a basin of cold water. Then roast it
plain--or beat up the yolk of an egg, and prepare some fine
breadcrumbs; or when the sweetbread is cold, dry it thoroughly in a
cloth; run a lark-spit or a skewer through it, and tie it on the
ordinary spit; egg it with a paste-brush; powd