made Plain and Eafy . 
251 
2 "0 make common faufages • 
TAKE three pounds of nice pork, fat and lean together, 
without (kin or griftles, chop it as fine as poffible, feafon it with 
a tea-fpoonful of beaten pepper, and two of fait, fome fage 
{hred fine, about three tea-fpoonfuls; mix it well together, 
have the guts very nicely cleaned, and fill them, or put them 
down in a pot, fo roll them of what fize you pieafe, and fry them* 
Beef makes very good faufages. 
2 "0 make Bologna faujages . 
TAKE a pound of bacon, fat and lean together, a pound o, 
beef, a pound of veal, a pound of pork, a pound of beef fuet 
cut them fmali and chop them fine, take a final! handful of fage, 
pick oft’ the leaves, chop it fine, with a few fweet-herbs ; iea« 
ton pretty high with pepper and fait. You muft have a large 
gut, and fill it, then let on afauce-pan of water, when it boils 
put it in, and prick the gut for fear of burfting. Boil it foftly 
an hour, then lay it on clean ftraw to dry. 
CHAP. XIII. 
To pot and make Hams, &c. 
To pot pigeons or fowls. 
CUT off* their legs, draw them and wipe them with a cloth, 
but don’t wafh them. Seafon them pretty well with pepper and 
fait, put them into a pot, with as much butter as you think will 
cover them, when melted, and baked very tender; then drain 
them very dry from the gravy ; lay them on a cloth ; and that 
will fuck up all the gravy; feafon them again with fait, mace, 
clove, and pepper beaten fine, and put them down clofe into a 
pot. Take the butter, when cold, clear from the gravy, fet it 
before the fire to melt, and pour over the birds ; if you have not 
enough, clarify fome more, and let the butter be near an inch 
thick above the birds. Thus you may do all forts of fowl ; 
only wild fowl fhould be boned, but that you may do as you 
pieafe. 
