in fine powder, and rub into the meat ; the third day cut it small, and mix with it some shred shalot, or garlic, sage very fine ; a little bread, if you like. Fill prepared skins or gut with this stuffing ; tie up the ends, and hang to smoke, like hams ; but first wrap it in a fold or two of old muslin. It must be highly dried. Some eat it without boiling ; but it is best boiled. Tie the skin in different places ; each link to be about 8 or 9 inches long. SAUSAGES, Francois, Smok- ed.— Mince what quantity of fresh pork will be necessary ; mix with it equal to a quarter of lard, salt, and fine spices ; fill the puddings and tie them ; hang them in the smoke for three days ; then cook them in broth or soup for three hours, with salt, a clove of garlic✪ Sausages to Eat Cold, thyme, bay, basil, parsley, and young onions ; when cold, serve upon a napkin. SAUSAGE ROLLS. — Take nice pork chops, more lean than fat, but free from gristle ; chop it very fine, and season it well with pepper, salt, and spices, sage, or basil ; use a little water, or beer, or port wine, in chop- ping the meat, or a little soaked bread✪ Sausage Rolls. Roll out some paste in square pieces, lay a roll of meat in the centre length- ways; fold them so as to form long puffs, and wash them with egg before they are baked. SAUSAGES, Spadbury’s Ox- ford. — Chop a pound and a half of pork, and the same of veal, cleared of skin and sinews ; and three quarters of a pound of beef suet ; mince and mix them ; steep the crumbs of a penny loaf in water, and mix it with the meat, also a little dried sage, pepper, and salt✪ Sausages, Spadbury’s Oxford. SAVINE OINTMENT. Take fresh savine leaves, bruised, % lb. ; pure lard, 3 lbs. ; yellow wax, 34 lb. BoD the leaves in the lard until they are crisp ; press through a filter ; add the wax to the filtered lard, and melt them together. This is an excel- lent issue ointment^ being in many re- spects, preferable to that of cantharides. It is mixed with equal parts of blister- ing ointment in order to keep up a dis- charge. See page 379. SAVOURY JELLY.— Spread some slices of lean veal and ham on the SAV 351 SCA bottom of a stewpan, with a carrot or turnip, or two or three onions ; cover it, and let it simmer on a slow fire till it is sufficiently brown ; put it to a quart of good broth, whole pepper, mace, a very little isinglass, and salt to your taste ; boil ten minutes : strain, and skim off all the fat ; add the whites of three eggs✪ Savoury Jelly ; run it through a jelly bag several times. SAVOURY JELLY, for Cold Meats. — Boil beef and mutton to a stiff jelly ; season it with a little pepper and salt, a blade or two of mace, and an onion ; then beat the whites of four eggs✪ Savoury Jelly for Cold Meats ; put them to the jelly, and beat it a little ; then run it through a jelly bag, and when dear pour it on your meat or fowls.

AI-modernized reading of the original text

in fine powder, and rub into the meat ; the third day cut it small, and mix with it some shred shalot, or garlic, sage very fine ; a little bread, if you like. Fill prepared skins or gut with this stuffing ; tie up the ends, and hang to smoke, like hams ; but first wrap it in a fold or two of old muslin. It must be highly dried. Some eat it without boiling ; but it is best boiled. Tie the skin in different places ; each link to be about 8 or 9 inches long. SAUSAGES, Francois, Smoked.— Mince what quantity of fresh pork will be necessary ; mix with it equal to a quarter of lard, salt, and fine spices ; fill the puddings and tie them ; hang them in the smoke for three days ; then cook them in broth or soup for three hours, with salt, a clove of garlic, thyme, bay, basil, parsley, and young onions ; when cold, serve upon a napkin. SAUSAGE ROLLS. — Take nice pork chops, more lean than fat, but free from gristle ; chop it very fine, and season it well with pepper, salt, and spices, sage, or basil ; use a little water, or beer, or port wine, in chopping the meat, or a little soaked bread. Roll out some paste in square pieces, lay a roll of meat in the centre lengthways; fold them so as to form long puffs, and wash them with egg before they are baked. SAUSAGES, Spadbury’s Oxford. — Chop a pound and a half of pork, and the same of veal, cleared of skin and sinews ; and three quarters of a pound of beef suet ; mince and mix them ; steep the crumbs of a penny loaf in water, and mix it with the meat, also a little dried sage, pepper, and salt. SAVINE OINTMENT. Take fresh savine leaves, bruised, % lb. ; pure lard, 3 lbs. ; yellow wax, 34 lb. Boil the leaves in the lard until they are crisp ; press through a filter ; add the wax to the filtered lard, and melt them together. This is an excellent issue ointment, being in many respects, preferable to that of cantharides. It is mixed with equal parts of blistering ointment in order to keep up a discharge. See page 379. SAVOURY JELLY.— Spread some slices of lean veal and ham on the SAV SCA bottom of a stewpan, with a carrot or turnip, or two or three onions ; cover it, and let it simmer on a slow fire till it is sufficiently brown ; put it to a quart of good broth, whole pepper, mace, a very little isinglass, and salt to your taste ; boil ten minutes : strain, and skim off all the fat ; add the whites of three eggs ; run it through a jelly bag several times. SAVOURY JELLY, for Cold Meats. — Boil beef and mutton to a stiff jelly ; season it with a little pepper and salt, a blade or two of mace, and an onion ; then beat the whites of four eggs ; put them to the jelly, and beat it a little ; then run it through a jelly bag, and when dear pour it on your meat or fowls.

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