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[STUDY THE PRECAUTIONS RESPECTING FIRE.] 1185. Bologna Sausages. Take equal quantities of bacon, fat and lean, beef, veal, pork, and beef suet; chop them small, season with pepper, salt, &c., sweet herbs, and sage rubbed fine. Have a well-washed intestine, fill, and prick it; boil gently for an hour, and lay on straw to dry. They may be smoked the same as hams. 1186. Oxford Sausages. To each pound of lean pork allow one pound of lean veal, one pound of fat, part pork and part veal. Chop and beat well with a lard-beater. Allow one pound of bread-crumbs, thyme, a little parsley; an ounce of sage leaves, chopped very small; two heads of leeks, or a little garlic, or shalot, chopped very fine; salt, pepper, and nutmeg. To each pound allow one egg, the yolks and whites separately; beat both well, mix in the yolks, and as much of the whites as is necessary to moisten the bread. Then make the sausages in the usual way. 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.