GOOD SAUSAGE.
This sausage recipe has been proved good. Take 30 lbs. pork and 12 oz. salt, 2 oz. pepper, 2 oz. sage. Put sage in a pan and dry in oven, then sift. You can add two ounces of ground mustard if you wish. Add 2 or 3 lbs. sugar, mix all together, salt, pepper, etc., and mix with meat before it is chopped. After it is well mixed, cut to your liking.
Fresh Pork.
CUTLETS.
Cut them from a loin of pork, bone and trim neatly and cut away most of the fat. Broil fifteen minutes on a hot gridiron, turning them three or four times, until they are thoroughly done but not dry. Dish, season with pepper and salt and serve with tomato sauce or with small pickled cucumbers as a garnish.
BREADED CUTLETS.
A more elaborate dish is made by dipping the cutlets into beaten egg seasoned to taste with salt, pepper and sage, then into rolled cracker or bread crumbs. Fry slowly till thoroughly done, and serve with mashed potatoes.
CUTLETS FROM COLD ROAST PORK.
Melt an ounce of butter in a saucepan, lay in the cutlets and an onion chopped fine, and fry a light brown; then add a dessertspoon of flour, half a pint of gravy, pepper and salt to taste, and a teaspoon each of vinegar and made mustard. Simmer gently a few minutes and serve.