Cassell's dictionary of cookery

Take the liver from a pig while it is quite fresh ; mince it, and then pass it through a coarse sieve, but first ascertain its weight. To a pound of the liver, mix a half pound of pork (boiled tender), that has been cut from any part of the pig, although slices from the breast are usually taken. Take the tongue, kidneys, I and some of the inside fat; chop this meat, but do not mince it, and mix all with the raw liver. Season with salt, pepper, powdered cloves or allspice, and a few sage-leaves reduced to powder. The top-fat, from the boiling of the meat, and the liquor should both be used. Put the fat, with the meat, into the skins when tilling, and boil the sausages in the liquor (salted), which must be made quite hot before they are put in. Plunge them, when cooked, into cold water ; then hang them to dry. To be smoked, or not. The skins must be only threeparts filled. Time to boil, half an hour. Mecklenburg Liver Sausages (another way) . — See Liver Sausages, Mecklenburg, Smoked. Mecklenburg Sausages.— Prepare the following ingredients, with which fill the sausage-skins, and boil half an hour : — Chop finely equal proportions of fat and lean pork, and to every pound add a small tea-spoonful of salt, pepper, grated lemon-peel, and half that quantity of ground allspice. If these ingredients appear too dry, they may be moistened with a little wine or brandy. AVhen made with equal weight of lean beef and fat pork, then pressed one whole day and smoked, these sausages will keep, without being cooked, for many weeks ; they are usually sliced, and eaten raw. Probable cost, lOd. per pound. Medlar Jelly. — Get quite ripe medlars, without bruise ; let them simmer gently, with water about haH an inch over the tops. When fit to pulp, strain the fruit through a jelly-bag; if not clear the first time, repeat the straining ; add to every pint of juice, a pound of good loaf sugar, and boil fast, skimming constantly. AVhen cooled a little, pour the jelly into glasses, or into moulds, to be turned out for dessert. Time, one hour ; to boil fast. Medley Pie, Leicestershire (««« Leicestershire Medley Pie). Meg Merilees Soup. — A soup, or stew, for the sportsman or coimtry gentleman when game is abundant. In seasons of scarcity, meat helps to form the basis or stock ; but for the gourmet, boil down a rather old hare, with the blood, the trimmings, and inferior parts of venison, and any game-bones ; but all should be fresh. Boil in three quarts of water, with a bunch of savoury herbs, parsley, two large turnips, two carrots, two middle-sized onions, each stuck with a clove, a dessert-spoonful of whole pepper, and one of allspice. When boiled to a pulp, strain, and add to the stock as great a variety of game as can be procured — a young hare, or part of one (neatly jointed), black cock, partridge, pheasant, grouse, &c. — all cut, and well spiced, to be fried slightly, or not,, according to taste, before being put into the strained stock. The blood of the hare must not be omitted. Mix a little broth, and boil with a good thickening of rice-flour, to be afterwards stirred into the rest of the stock. More seasoning will be required of allspice, pepper, and salt. When boiling, throw in a dozen biitton-onions, two sticks of celery (cut into quarterinch lengths), and a small white cabbage (quartered).