37 ® Appendix to the Art of Coohry* 
5 T o make Hamburgh faufages . 
TAKE a pound of beef, mince it very final!, with half £ 
pound of the beft fuet; then mix three quarters of a pound of 
fuet cut in large pieces ; then feafon it with pepper, cloves, nut¬ 
meg, a great quantity of garlick cut fmall, fome white wine vi¬ 
negar, fortfe bay-falt, and common fait, aglafs of red wine, and 
one of rum; mix all this very well together; then take the 
largeft gut you can find, and fluff it very tight; then hang it 
up a chimney, and fmoke it with faw-duft for a week or ten 
days ; hang them in the air, till they are dry, and they will keep 
a year. They are very good boiled in peafe porridge, and roafted 
with toafted bread under it, or in an amlet. 
Saufages after the German way , 
TAKE the crumb of a two-penny loaf, one pound of fuet, 
half a lamb’s lights, a handful of parfley, fome thyme, marjory, 
and onion; mince all very fmall; then feafon with fait and pep¬ 
per. Thefe muft be fluffed in a fheep’s gut; they are fried in 
oil or melted fuet, and are only fit for immediate ufe. * 
A turkey fluffed after the Hamburgh way. 
TAKE one pound of beef, three quarters of a pound of fuet, 
mince it very fmall, feafon it with fait, pepper, cloves, mace, 
and fweet marjoram; then mix two or three eggs with it, 
loofen the (kin all round the turkey, and fluff it. It muft be 
roafted. 
Chickens dreffed the French way. 
T AKE them and quarter them, then broil, crumble over them 
a little bread and parfiey ; when they are half done, put them 
in a {lew-pan, with three or four fpooofuls of gravy, and double 
the quantity of white wine, fait and pepper, fome fried veal 
balls, and fome fuckers, onions, fhalots, and fome green goofe- 
berries or grapes when in feafon : cover the pan clofe, and let it 
flew on a charcoal fire for ari hour; thicken the liquor with ths 
yolks of eggs, and the juice of lemon ; garnith the difti with 
fried fuckers, fiiced lemon, and the livers. 
A calf 
