One pound of veal or fowl, chopped fine; have ready some good bechamel sauce mixed with parsley and lemon-juice; mix it of a good thickness. When cold, make it up into balls, or what shape you please; dip them in yolks of eggs and bread crumbs, and fry them a few minutes before they go to table. They should be of a light brown, and sent up with fried parsley.
A Robinson, to make.
Take about eight or ten pounds of the middle of a brisket of beef; let it hang a day; then salt it for three days hung up; afterwards put it in strong red pickle, in which let it remain three weeks. Take it out, put it into a pot with plenty of water, pepper, a little allspice, and onion; let it simmer for seven or eight hours, but never let it boil. When quite tender, take out all the bones, spread it out on a table to cool, well beat it out with a rollingpin, and sprinkle with cayenne, nutmeg, and very little cloves, pounded together. Put it in a coarse cloth after it is rolled; twist it at each end to get out the fat, and bind it well round with broad tape; in that state let it remain three days.
Salad, to dress.
Two or three eggs, two or three anchovies, pounded, a little tarragon chopped very fine, a little thick cream, mustard, salt, and cayenne pepper, mixed well together. After these are all well mixed, add oil, a little tarragon, elder, and garlic vinegar, so as to have the flavour of each, and then a little of the French vinegar, if there is not enough of the others to give the requisite taste.
Bologna Sausages.
Have the fillets of young, tender porkers, and out of the weight of twenty-five pounds three parts are to be lean and one fat; season them well in the small shredding with salt and pepper, a little grated nutmeg, and a pint of white wine, mixed with a pint of hog’s blood; stirring and beating it well together, with a little of the sweet-herbs finely chopped; with a funnel open the mouths of the guts, and thrust the meat gently into it with a clean napkin, as by forcing it with your hands you may break the gut. Divide them into what lengths you please; tie them with fine thread, and let them dry in the air for two or three days, if the weather be clear and a brisk wind, hanging them in rows at a little distance from each other in the smoke-loft. When well dried, rub off the dust they contract with a clean cloth; pour over them sweet olive-oil, and cover them with a dry earthen vessel.
English Sausages.
Chop and bruise small the lean of a fillet of young pork; to every pound put a quarter of a pound of fat, well skinned, and season it with a little nutmeg, salt, and pepper, adding a little grated bread; mix all these well together, and put it into guts, seasoned with salt and water.