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1036
Enquire within upon everything
·
Robert Kemp Philp
448
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.
1190.
Preparing
Sausage
Skins.
Turn
them
inside
out,
and
stretch
them
on
a
stick;
wash
and
scrape
them
in
several
waters.
When
thoroughly
cleansed,
take
them
off
the
sticks,
and
soak
in
salt
and
water
two
or
three
hours
before
filling.
1191.
Saveloys.
Saveloys
are
made
of
salt
pork,
fat
and
lean,
with
bread-crumbs,
pepper,
and
sage;
they
are
always
put
in
skins:
boil
half
an
hour
slowly.
These
are
eaten
cold.
1192.
Black
Hog
Pudding.
Catch
the
blood
of
a
hog;
to
each
quart
of
blood
put
a
large
teaspoonful
of
salt,
and
stir
it
without
ceasing
till
it
is
cold.
Simmer
half
a
pint
or
a
pint
of
Embden
groats
in
a
small
quantity
of
water
till
tender;
there
must
be
no
gruel.
The
best
way
of
doing
it
is
in
a
double
saucepan,
so
that
you
need
not
put
more
water
than
will
moisten
them.
Chop
up
(for
one
quart
of
blood)
one
pound
of
the
inside
fat
of
the
hog,
and
a
quarter
of
a
pint
of
bread-crumbs,
a
tablespoonful
of
sage,
chopped
fine,
a
teaspoonful
of
thyme,
three
drachms
each
of
allspice,
salt,
and
pepper,
and
a
teacupful
of
cream.
When
the
blood
is
cold,
strain
it
through
a
sieve,
and
add
to
it
the
fat,
then
the
groats,
and
then
the
seasoning.
When
well
mixed,
put
it
into
the
skin
of
the
largest
gut,
well
cleansed;
tie
it
in
lengths
of
about
nine
inches,
and
boil
gently
for
twenty
minutes.
Take
them
out
and
prick
them
when
they
have
boiled
a
few
minutes.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
