Take rough Hambro’ smoked beef 2 lb.
Neats’ tongues, smoked 1 lb.
Smoked ham 1 lb.
Fat of bacon 2 lb.
Boil the tongue moderately, peal and cut off the gross root tip. Cut
up the whole of the meat into large dice, and pound it thoroughly,
mixing the fat in equally in all parts of the mass. Pick out all skins,
sinews, &c., and mix a pound of good moist sugar throughout it, so let
it lie two days. Then take
Sage leaves, in fine powder 3 oz.
Garlic, minced finely 2 oz.
Shalots 2 oz.
Bay leaf, in powder 2 oz.
Chillies, or capsicum, in powder 3 oz.
mix them well and then sift them, and blend them well with the meat,
so that all parts may partake of the flavour alike; put it into a jar,
which bung up close and set it aside for a week to get mellow. Now try
a small quantity of it: if it suits your taste, well and good, if not
add seasoning. Now fill your sausage skins, and when nice and solid
prick them a little, and put them into a pan of boiling water to simmer
slowly three quarters of an hour. Then take them out and let go cold,
and next day wipe them and smoke them three weeks with
Oak lops and dust 3 parts
Fern or grass turfs 3 parts
then hang them up in a dry room and keep them with hams, tongues, &c.
These will be excellent in a month, just popped into boiling water for
five minutes, or fried in olive oil and eaten cold.