The accomplisht cook: or, The art & mystery of cookery

carraway-seed. This is the most excellent way to make Bolonia Sausages, being carefully filled, and tied fast with a packthred, and smoaked or smothered three or four days, that will turn them red; then hang them in some cool cellar or higher room to take the air. _Other Sausages._ Sausages of pork with some of the fat of a chine of bacon or pork, some sage chopped fine and small, salt, and pepper: and fill them into porkets guts, or hogs, or sheeps guts, or no guts, and let them dry in the chimney leisurely, _&c._ _Otherways._ Mince pork with beef-suet, and mince some sage, and put to it some pepper, salt, cloves, and mace; make it into balls, and keep it for your use, or roll them into little sausages some four or five inches long as big as your finger; fry six or seven of them, and serve them in a dish with vinegar or juyce of orange. Thus you may do of a leg of veal, and put nothing but salt and suet; and being fried, serve it with gravy and juyce of orange or butter and vinegar; and before you fry them flower them. And thus mutton or any meat. Or you may add sweet Herbs or Nutmeg: and thus Mutton. _Other Sausages._ Mince some Buttock-Beef with Beef suet, beat them well together, and season it with cloves, mace, pepper, and salt: fill the guts, or fry it as before; if in guts, boil them and serve them as puddings. _Otherways for change._ If without guts, fry them and serve them with gravy, juyce of orange or vinegar, _&c._ _To make Links._ Take the raring pieces of pork or hog bacon, or fillets, or legs, cut the lean into bits as big as great dice square, and the fleak in the same form, half as much; and season them with good store of chopped sage chopt very small and fine; and season it also with some pepper, nutmeg, cloves, and mace also very small beaten, and salt, and fill porkets guts, or Beef-guts: being well filled,