ely beaten, or carraway-seed, cinamon an ounce
fine beaten, lard cut an inch long, as big as your little finger,
and clean without rust; mingle all the foresaid together; and fill
beef guts as full as you can possibly, and as the wind gathers in
the gut, prick them with a pin, and shake them well down with your
hands; for if they be not well filled, they will be rusty.

These aforesaid Bolonia Sausages are most excellent of pork only:
but some use buttock beef, with pork, half one and as much of the
other. Beef and pork are very good.

Some do use pork of a weeks powder for this use beforesaid, and no
more salt at all.

Some put a little sack in the beating of these sausages, and put in
place of coriander-seed, carraway-seed.

This is the most excellent way to make Bolonia Sausages, being
carefully filled, and tied fast with a packthred, and smoaked or
smothered three or four days, that will turn them red; then hang
them in some cool cellar or higher room to take the air.

_Other Sausages._

Sausages of pork with some of the fat of a chine of bacon or pork,
some sage chopped fine and small, salt, and pepper: and fill them
into porkets guts, or hogs, or sheeps guts, or no guts, and let them
dry in the chimney leisurely, _&c._

_Otherways._

Mince pork with beef-suet, and mince some sage, and put to it some
pepper, salt, cloves, and mace; make it into balls, and keep it for
your use, or roll them into little sausages some four or five inches
long as big as your finger; fry six or seven of them, and serve them
in a dish with vinegar or juyce of orange.

Thus you may do of a leg of veal, and put nothing but salt and suet;
and being fried, serve it with gravy and juyce of orange or butter
and vinegar; and before you fry them flower them. And thus mutton or
any meat.

Or you may add sweet Herbs or Nutmeg: and thus Mutton.

_Other Sausages._

Mince some Buttock-Beef with Beef suet, beat them well together, and
season it with cloves, mace, pepper, and salt: fill the guts, or fry
it as before; if in guts, boil them and serve them as puddings.

_Otherways for change._

If without guts, fry them and serve them with gravy, juyce of orange
or vinegar, _&c._

_To make Links._

Take the raring pieces of pork or hog bacon, or fillets, or legs,
cut the lean into bits as big as great dice square, and the fleak in
the same form, half as much; and season them with good store of
chopped sage chopt