Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Saveloys.

• 8 lbs. pork.
• 4 teaspoonfuls black pepper.
• 1 teaspoonful cayenne.
• 1 teaspoonful cloves or mace.
• 8 teaspoonfuls sage, sweet marjoram, and thyme, mixed.
• 1 teacupful bread-crumbs.

Lay the meat, which should be young pork, in a brine of salt and water, with a tablespoonful of saltpetre, and leave it for three days. Dry and mince it, season, and add the grated bread. Stuff in skins, and bake, closely covered, in an oven for half an hour. Or, what is better, steam over boiling water one hour.

Eat either hot or cold.