2 lbs. lean beef.
2 lbs. lean veal.
2 lbs. lean pork
2 lbs. _fat_ salt pork—not smoked.
1 lb. beef suet
10 teaspoonfuls powdered sage.
1 oz. marjoram, parsley, savory, and thyme, mixed.
2 teaspoonfuls cayenne pepper, and the same of black.
1 grated nutmeg.
1 teaspoonful cloves.
1 minced onion.
Salt to taste.
Chop or grind the meat and suet; season, and stuff into beef-skins;
tie these up; prick each in several places to allow the escape of
the steam; put into hot—not boiling water, and heat gradually to the
boiling-point. Cook slowly for one hour; take out the skins and lay
them to dry in the sun, upon clean, sweet straw or hay. Rub the outside
of the skins with oil or melted butter, and hang in a cool, dry cellar.
If you mean to keep it more than a week, rub pepper or powdered ginger
upon the outside. You can wash it off before sending to table. This
is eaten without further cooking. Cut in round slices, and lay sliced
lemon around the edge of the dish, as many like to squeeze a few drops
upon the sausage before eating.