250 
The Art of Cookery , 
&n ounce of cloves, mace, and nutmeg together, an equal quarts 
tity of each ; dry it, beat it well, and mix in. Take a little win¬ 
ter favoury, fweet marjoram, and thyme, penny-royal dripped of 
tfee.ftalks and chopped very fine; juft enoueh to feafon them, 
and to give them a flavour, but no more. The next day, take 
the leaf of the hog and cut into dice, ferape and waft the guts 
very clean, then ue one end, and begin to fill them ; mix in the 
fiat as you fill them, be fare put in a good deal of fat, fill the 
fkins three parts full, tie the other end, and make your puddings 
what length you pleafe; prick them with a pin, and put them 
into a kettle of boiling water. Boil them very fpftJy an hour $ 
then take them out, and lay them on clean ftraw. 
In Scotland they make a pudding with the blood of a goofe. 
Chop off the head, and fave the blood ; ftir it till it is cold, 
then mix it with grits, fpice, fait, and fweet-herbs, according 
to their fancy, and fome beef fuet chopped. Take the.fkin off 
the neck, then pull out the wind pipe and fat, fill the (kin, tie 
it at both ends, fo make a pie of the giblets, and lay the pud-* 
ding in the middle. 
To make fine faufages , 
YOU muft take fix pounds of good pork, free from fkin s 
griftles, and fat, cut it very final!, and beat it in a mortar till 
it is very fine; then Hired fix pounds of beef-fuet very fine and 
free from all fkin. Shred it as fine as poffible; then take a good 
deal of fage, waft it very clean, pick off the leaves, and ftred it 
very fine. Spread your meat on a clean drefler or table; then 
fhake the fage all over, about three large fpoonfuls; ftred the 
thin rind of a middling lemon very fine and throw over, with 
as many fweet-herbs, when ftred fine, as will fill a large fpoon ; 
grate two nutmegs over, throw over two tea-fpoonfuls of pep¬ 
per, a large fpoonful of fait, then throw over the fuet, and mix 
it all well together. Put it down clofe in a pot; when you ufe 
them, roll them up with as much egg as will make them roll 
fmooth. Make them the fize of a faulage, and fry them in but¬ 
ter or good dripping. Be lure it be hot before you put them ‘in* 
and keep rolling them about. When they are thorough hot 
and of a fine light brown, they are enough. You may chop this 
meat very fine, if you don’t like it beat. Veal eats well done 
thus, or veal and pork together. You may clean fome guts, and 
