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600 g Pork, lean
600 g Veal, lean
600 g Pork fat
35 g Salt
1/2 oz Pepper
1 ts Nutmeg, whole, grated.
1/2 ts Mace, pounded.
Chop the meat and fat, first separately and then together. Mix well,
and strew on the salt, pepper, nutmeg and mace. Turn, and chop the
mixture until it is equally seasoned throughout, and tolerably fine:
press it into a clean pan, and keep it in a very cool place.
Form the sausage mixture, when wated for table, into cakes 2cm/ [just
less than 1inch] thick; flour them, and fry them for about
10 minutes in a little butter.
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