SAUSAGES, Veal.
Ingredients.—Equal quantities of fat bacon and lean veal; to every lb. of meat, allow 1 teaspoonful of minced-sage, salt and pepper to taste. Mode.—Chop the meat and bacon finely, and to every lb. allow the above proportion of very finely-minced sage; add a seasoning of pepper and salt, mix the whole well together, make it into flat cakes, and fry a nice brown. Seasonable from March to October.