of these requires considerable care, but the product is
highly prized by many. For every nine pounds of raw pork add an equal
amount of boiled salt pork and an equal amount of raw veal. Then add two
pounds selected sardines with all bones previously removed. Chop together
to a fine mass and then add five pounds raw fat pork previously cut into
small cubes. For the seasoning take six ounces salt, four ounces ground
pepper, eight ounces capers, eight ounces pistachio nuts peeled and boiled
in wine. All of these ingredients being thoroughly mixed, add about one
dozen pickled and boiled tongues cut into narrow strips. Place the sausage
in beef casings of good size. In boiling, the sausages should be wrapped
in a cloth with liberal windings of stout twine and allowed to cook about
an hour. Then remove to a cool place about 24 hours.

TONGUE SAUSAGE.

To every pound of meat used add two pounds of tongues, which have
previously been cut into small pieces, mixing thoroughly. These are to be
placed in large casings and boiled for about an hour. The flavor of the
product may be improved if the tongues are previously placed for a day in
spiced brine. Pickled tongues are sometimes used, steeped first in cold
water for several hours.

BLACK FOREST SAUSAGES.

This is an old formula followed extensively in years gone by in Germany.
Very lean pork is chopped into a fine mass and for every ten pounds,
three pounds of fat bacon are added, previously cut comparatively fine.
This is properly salted and spiced and sometimes a sprinkling of blood is
added to improve the color. Fill into large casings, place over the fire
in a kettle of cold water and simmer without boiling for nearly an hour.

LIVER SAUSAGE.

The Germans prepare this by adding to every five pounds of fat and lean
pork an equal quantity of ground rind and two and one-half pounds liver.
Previously partly cook the rind and pork and chop fine, then add the raw
liver well chopped and press through a coarse sieve. Mix all thoroughly
with sufficient seasoning. As the raw liver will swell when placed in
boiling water, these sausages should be filled into large skins, leaving
say a quarter of the space for expansion. Boil nearly one hour, dry, then
smoke four or five days.

ROYAL CAMBRIDGE SAUSAGES

are made by adding rice in the proportion of five pounds to every ten
pounds of lean meat and six pounds of fat. Previously boil the rice about
ten minutes, then add gra