Take any quaantity of lean beef or pork, w ith 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.

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