1187. Worcester Sausages
Worcester sausages are made of beef, &c.; add allspice, and any other spices and herbs you may choose.
1188. Mutton Sausages
The lean of the leg is the best. Add half as much of beef suet; that is, a pound of lean and half a pound of suet (this proportion is good for all sausages). Add oysters, anchovies chopped very fine, and flavour with seasoning. No herbs. These will require a little fat in the pan to fry.
1189. Veal Sausages
Veal sausages are made exactly as Oxford sausages, except that you add ham fat, or fat bacon; and, instead of sage, use marjoram, thyme, and parsley.