GERMAN SAVELOYS.
| Take rough | Hambro’ smoked beef | 2 | lb. |
| Neats’ tongues, smoked | 1 | lb. | |
| Smoked ham | 1 | lb. | |
| Fat of bacon | 2 | lb. |
Boil the tongue moderately, peal and cut off the gross root tip. Cut up the whole of the meat into large dice, and pound it thoroughly, mixing the fat in equally in all parts of the mass. Pick out all skins, sinews, &c., and mix a pound of good moist sugar throughout it, so let it lie two days. Then take
| Sage leaves, in fine powder | 3 | oz. |
| Garlic, minced finely | 2 | oz. |
| Shalots | 2 | oz. |
| Bay leaf, in powder | 2 | oz. |
| Chillies, or capsicum, in powder | 3 | oz. |
mix them well and then sift them, and blend them well with the meat, so that all parts may partake of the flavour alike; put it into a jar, which bung up close and set it aside for a week to get mellow. Now try a small quantity of it: if it suits your taste, well and good, if not add seasoning. Now fill your sausage skins, and when nice and solid prick them a little, and put them into a pan of boiling water to simmer slowly three quarters of an hour. Then take them out and let go cold, and next day wipe them and smoke them three weeks with
| Oak lops and dust | 3 | parts |
| Fern or grass turfs | 3 | parts |
then hang them up in a dry room and keep them with hams, tongues, &c. These will be excellent in a month, just popped into boiling water for five minutes, or fried in olive oil and eaten cold.
JERSEY BLACK PUDDINGS.
In France, in the Channel Islands, and Belgium these delicacies are introduced at the tables of the highest families, a distinction which they richly deserve, while in England very few persons make them at home, but purchase at the shops an indescribable mass of groats, blood, bread, herbs, &c., and frequently, to cover the indolence of the pork-butcher, loaded with such an amount of the commoner spices, as to render the whole anything but palatable. Then, again, the fat, which seems to be the only recommendation, is found here and there in lumps so large, that before they become heated through, it is certain the other of part of the mass must be burnt nearly to a cinder. I think that we can produce an article well worthy of the trouble and slight expense incurred by the trial. Take a couple of dozen of large onions, peel them, cutting off the bottoms, cut them into small pieces, and put them into a stewpan along with ten ounces of sweet lard, and stew them slowly till of a light brown colour. Cut three pounds of pig’s leaf that is perfectly sweet and dry into dice, pick out all the skins. Boil half a dozen heads of endive, chop them fine and add to the fried onions; season them with
| Table salt | 2 | oz. |
| White pepper | ¾ | teaspoonful |
| Parsley, finely chopped | 4 | tablespoonfuls |
| Thyme, in fine powder | 1 | tablespoonful |
| Bay leaves | 2 | tablespoonfuls |
| Half a nutmeg, grated | ||