_Ingredients._—1 glass of port wine, 1 tablespoonful of Leamington
sauce, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of
lemon-juice, 1 slice of lemon-peel, 1 large shalot cut in slices, 1
blade of mace, cayenne to taste. _Mode._—Put all the ingredients into a
stewpan, set it over the fire, and let it simmer for about 5 minutes;
then strain and serve the sauce in a tureen. _Time._—5 minutes,
_Average cost_, for this quantity, 8_d._
SAUSAGE-MEAT, Fried.
_Ingredients._—To every 1 lb. of lean pork, add ¾ lb. of fat bacon, ½
oz. of salt, 1 saltspoonful of pepper, ¼ teaspoonful of grated nutmeg,
1 teaspoonful of minced parsley. _Mode._—Remove from the pork all
skin, gristle, and bone, and chop it finely with the bacon; add the
remaining ingredients, and carefully mix altogether. Pound it well in
a mortar, make it into convenient-sized cakes, flour these, and fry
them a nice brown for about 10 minutes. This is a very simple method
of making sausage-meat, and on trial will prove very good, its great
recommendation being, that it is so easily made. _Time._—10 minutes.
_Seasonable_ from September to March.