SAUSAGE MEAT.
96. Twenty-five pounds of pork,
Half a pint of salt,
One gill of rubbed sage,
Half a gill of black pepper,
One table spoonful of cayenne pepper.
96. Twenty-five pounds of pork,
Half a pint of salt,
One gill of rubbed sage,
Half a gill of black pepper,
One table spoonful of cayenne pepper.