SAUSAGE-MEAT, Fried.
Ingredients.—To every 1 lb. of lean pork, add ¾ lb. of fat bacon, ½ oz. of salt, 1 saltspoonful of pepper, ¼ teaspoonful of grated nutmeg, 1 teaspoonful of minced parsley. Mode.—Remove from the pork all skin, gristle, and bone, and chop it finely with the bacon; add the remaining ingredients, and carefully mix altogether. Pound it well in a mortar, make it into convenient-sized cakes, flour these, and fry them a nice brown for about 10 minutes. This is a very simple method of making sausage-meat, and on trial will prove very good, its great recommendation being, that it is so easily made. Time.—10 minutes. Seasonable from September to March.