New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

cold._ Season fat and lean pork with some salt, saltpetre, black and Jamaica pepper, all in finest powder, and well rubbed into the meat. The sixth day cut it small, and mix with it some shred shalot, or garlick, as fine as possible. Have ready an ox gut that has been scoured, salted, and soaked well, and fill it with the above stuffing: tie up the ends, and hang it to smoke as you would hams; but first wrap it in a fold or two of old muslin. It must be high dried. Some eat it without boiling, others like it boiled first. The skin should be tied in different places, making each link about eight or nine inches long. _Spadbury’s Oxford Sausages._ Chop a pound and a half of pork, and the same of veal, cleared of skins and sinews. Add three quarters of a pound of beef suet, mince and mix them. Steep the crumbs of a penny loaf in water, and with a little dried sage, pepper, and salt, mix with the meat. _Black Puddings._ The blood must be stirred with salt till cold. Put a quart of it, or rather more, to a quart of old grits, to soak one night; and soak the crumbs of a quartern loaf in rather more than two quarts of new milk, made hot. In the mean time prepare the guts, by washing and scraping with salt and water, and changing the water several times. Chop fine a little winter savory and thyme, a great deal of pennyroyal, pepper, salt, a few cloves, allspice, ginger, and nutmeg. Mix these with three pounds of beefsuet, and six eggs well beaten and strained, and then beat the bread, grits, &c. all up with the seasoning. When well mixed, have ready some hogs fat cut in large bits, and as you fill the skins put it in at proper distances. Tie them in links, having only half filled them, and boil them in a large kettle, pricking them as they swell, or they will burst. When boiled, lay them between clean cloths till