Take some fresh pork, (the leg is best,) and clear it from the
skin, sinews, and gristle. Allow two pounds of fat to three pounds
of lean. Mince it all very fine, and season it with two ounces and
a half of salt, half an ounce of pepper, thirty cloves, and a
dozen blades of mace powdered, three grated, nutmegs, six table-spoonfuls
of powdered sage, and two tea-spoonfuls of powdered
rosemary. Mix all well together. Put it into a stone jar, and
press it down very hard. Cover it closely, and keep it in a dry
cool place.
When you use this sausage-meat, mix with it some beaten yolk of
egg, and make it into balls or cakes. Dredge them with flour, and
fry them in butter.