From:
The Thorough Good Cook
Entrees: 2. Sausage-Meat (plain)
Take any
quantity of lean
beef or
pork, with half the quantity of
fat, and having freed the lean of every particle of
skin,
sinews, and
gristle,
mince both it and the fat as fine as possible, adding for each pound of
meat a large teaspoonful of
pepper and the same quantity of
salt; strew this on the meat and mix the whole thoroughly together, as a
stock for further seasoning.
Another Way:
To the meat of a leg of pork of about four pounds weight, add two pounds of fat from the fore
loin; chop both very
fine; then add two
nutmegs grated, twenty
cloves, a teaspoon-full of pounded or grated
lemon-
peel, two or three blades of
mace, pounded, one
ounce of the best salt, and half an ounce of
black pepper; mix all together. This sausage-meat would be much improved by pounding the meat, and mixing it with one-third of its bulk of
white bread soaked in
milk and also pounded, blending the whole together with beaten
egg.