,
rub off the dust they contract with a clean cloth; pour over them sweet
olive-oil, and cover them with a dry earthen vessel.

_English Sausages._

Chop and bruise small the lean of a fillet of young pork; to every pound
put a quarter of a pound of fat, well skinned, and season it with a
little nutmeg, salt, and pepper, adding a little grated bread; mix all
these well together, and put it into guts, seasoned with salt and
water.

_Another way._

Take six pounds of very fine well fed pork, quite free from gristle and
fat; cut it very small, and beat it fine in a mortar; shred six pounds
of suet, free from skin, as fine as possible. Take a good deal of sage,
the leaves picked off and washed clean, and shred fine as possible;
spread the meat on a clean table; then shake the sage, about three large
spoonfuls, all over; shred the yellow part of the rind of a lemon very
fine, and throw that over, with as much sweet-herbs, when shred fine, as
will fill a large spoon; grate two nutmegs over it, with two
tea-spoonfuls of bruised pepper, and a large spoonful of salt. Then
throw over it the suet, and mix all well together, and put it down close
in a pot. When you use it, roll it up with as much beaten egg as will
make the sausages roll smooth; let what you fry them in be hot before
you put them into the pan; roll them about, and when they are thoroughly
hot, and of a fine light brown colour, they are done. By warming a
little of the meat in a spoon when you are making it, you will then
taste if it is seasoned enough.

_Oxford Sausages._

Take the best part of a leg of veal and of a leg of pork, of each three
pounds; skin it well, and cut it into small dice. Take three pounds of
the best beef suet (the proportion of which you may increase or diminish
according to your taste,) skin it well; add a little sage, and chop it
all together as fine as forcemeat. When chopped, put in six or seven
eggs and a quarter of a pound of cold water, and season to your liking
with pepper and salt. Work it up as if you were kneading dough for
bread; roll it out in the form of sausages, and let the pan you fry them
in be hot, with a bit of butter in it.

_Sausages for Scotch collops._

Take beef suet and some veal, with a little winter savory, sage, thyme,
and some grated nutmeg, beaten cloves, mace, and a little salt and
pepper. Let these be well beaten together; then add two eggs beat, and
heat all together. Roll them up in grated