French Sausages. One lb. lean pork, 1 lb. fat bacon, 1 veal sweetbread boiled, the livers of 2 fowls, fried, 1 clove of garlic, 1 tea- spoonful of salt, 1 teaspoonful of sugar, J teaspoonful ground mace, 1 teaspoonful white pepper, and a lew pepper- corns✪ French Sausages. Pass all these twice through the "Rei" machine, mis well and All large akina, tie the skins at each end, and hang up to dry. These sausages are generally eaten cold and uncooked. Game Sausages. One and a half lb. of any cold game, J lb. cooked lean ham, J lb. butter, salt, pepper, and a pinch of ground mace✪ Game Sausages. Mince the game and ham very finely, mis well with the seasoning and butter till a smooth paste. Fill into skins, and fry or serve cold. Mutton Sausages. Two lb. leg of mutton half-roasted, £ lb. beef suet, J lb. bread crumbs, 2 tablespoonMs salt, 1 ^VwfwwAvii V^W". it 188 CAMKIIOX'S COOKERY BOOK. 113 1 tsupoonful grated nutmeg, J t&blespoonful ground mace. 2 wahoYies. 30 oysters and their liquor. Mince the mutton <nd met very finely, also the oysters and the anchovies, mix "oil, and add the bread crumbs, BcuaoniiLg, and oyster liquor. Stir all together and rill tlio skins. The oysters may bo witted. Fork Sscsagea, "iic lb. of |M>rk < frtt mid lean, without akin »r gristle), ' "*. lean veal, 1 lb. beef auet, J lb. bread crumbs, t✪ Mutton Sausageshe rind °* J a lemon, 1 small nutmeg, ti sage leaves, 1 ten spoonful ' pepper, 2 teaspoonfuls of Milt, A tcaspoonful of marjoram. "ince the pork, veal, and kiwi tofiether ; ndd the bread crumbs p nd lemon peel (minted), and il whhII nutmeg gritted. Wash ^d chop the sage leaves very finely ; add these, with the rt: »iiij[unjj ingredients, to tlio sausage meat, und when thoroughly miied put the meat into skiiw. Veal Bauaages. Equal quantities of fat bacon and lean veal to every lb. of lieat. Allow I teaspoonful of minced aago ; salt and pepper to taste. Chop the meat and bacon finely, and to every pound allow the above proportion of finely-minced sage, add a seasoning of pepper and salt, and mix the whole well together. SAVOURIES AND VEGETABLES. Winter Salad. HP AKE the white parts of 2 Leads of celery and cut them *-"*'; very finely, slice half a boiled beetroot, shell \ pint ^^ shrimps, mis all together in half a pint of mayonnaise sauc^^ 1 and dust over with powdered coral. Decorate with pieces C^ celery which have been frilled and curled by lying in col^-* Norwegian Omelette. Four eggs, 1 oz. of butter, 2 tablespoonfuls of grated Par- mesan cheese, 1 tablespoonful of chopped parsley, 1 chopped shalot, 1 tablespoonful of bread crumbs, 1 gill of milk✪ Norwegian Omelette. Melt the butter and mix it with the milk, cheese, shalot, and parsley, pepper and salt ; add the eggs well beaten ; fry in butter. Oyster Salad. One pint of oysters, 1 bunch of celery, 2 hard-boiled eggs, 2 raw eggs, 1 dessertspoonful of salad oil, J teaspoonful pow- dered sugar, 1 tablespoonful of salt, little pepper, little made mustard, 1 tablespoonful white vinegar✪ Oyster Salad. Drain the liquor from the oysters, and cut them into small pieces, cut up the celery, set them aside in separate basins, in a cold place while you make the dressing. Beat up the eggs with the sugar and mix in the oil very gradually till it is of the consistency of are&m ; nib the boiled yolks through a sieve, and add to them tbe Malt, pepper, and mustard ; mix tnia vnftx \Xit <ii. uAisw MISS CAMEBON'S COOKEBY BOOK. 115 yoVks, then the vinegar drop by drop, whipping the dressing n |?htly but quickly for two or three minutes ; the whole should Assemble smooth, rich custard. Put the oysters and celery together, in a glass dish, toss them together, and pour the ^ tossing over. Lay a border of celery tufts round the edge °f the bowl, put on ice till required, which should be as soon a -^ possible. Pctato Salad Dressing.

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French Sausages. One lb. lean pork, 1 lb. fat bacon, 1 veal sweetbread boiled, the livers of 2 fowls, fried, 1 clove of garlic, 1 tea- spoonful of salt, 1 teaspoonful of sugar, J teaspoonful ground mace, 1 teaspoonful white pepper, and a lew pepper- corns. Pass all these twice through the "Rei" machine, mis well and All large akina, tie the skins at each end, and hang up to dry. These sausages are generally eaten cold and uncooked. Game Sausages. One and a half lb. of any cold game, J lb. cooked lean ham, J lb. butter, salt, pepper, and a pinch of ground mace. Mince the game and ham very finely, mis well with the seasoning and butter till a smooth paste. Fill into skins, and fry or serve cold. Mutton Sausages. Two lb. leg of mutton half-roasted, £ lb. beef suet, J lb. bread crumbs, 2 tablespoonMs salt, 1 ^VwfwwAvii V^W". it 188 CAMKIIOX'S COOKERY BOOK. 113 1 tsupoonful grated nutmeg, J t&blespoonful ground mace. 2 wahoYies. 30 oysters and their liquor. Mince the mutton <nd met very finely, also the oysters and the anchovies, mix "oil, and add the bread crumbs, BcuaoniiLg, and oyster liquor. Stir all together and rill tlio skins. The oysters may bo witted. Fork Sscsagea, "iic lb. of |M>rk < frtt mid lean, without akin »r gristle), ' "*. lean veal, 1 lb. beef auet, J lb. bread crumbs, the rind °* J a lemon, 1 small nutmeg, ti sage leaves, 1 ten spoonful ' pepper, 2 teaspoonfuls of Milt, A tcaspoonful of marjoram. "ince the pork, veal, and kiwi tofiether ; ndd the bread crumbs p nd lemon peel (minted), and il whhII nutmeg gritted. Wash ^d chop the sage leaves very finely ; add these, with the rt: »iiij[unjj ingredients, to tlio sausage meat, und when thoroughly miied put the meat into skiiw. Veal Bauaages. Equal quantities of fat bacon and lean veal to every lb. of lieat. Allow I teaspoonful of minced aago ; salt and pepper to taste. Chop the meat and bacon finely, and to every pound allow the above proportion of finely-minced sage, add a seasoning of pepper and salt, and mix the whole well together. SAVOURIES AND VEGETABLES. Winter Salad. HP AKE the white parts of 2 Leads of celery and cut them *-"*'; very finely, slice half a boiled beetroot, shell \ pint ^^ shrimps, mis all together in half a pint of mayonnaise sauc^^ 1 and dust over with powdered coral. Decorate with pieces C^ celery which have been frilled and curled by lying in col^-* Norwegian Omelette. Four eggs, 1 oz. of butter, 2 tablespoonfuls of grated Par- mesan cheese, 1 tablespoonful of chopped parsley, 1 chopped shalot, 1 tablespoonful of bread crumbs, 1 gill of milk. Melt the butter and mix it with the milk, cheese, shalot, and parsley, pepper and salt ; add the eggs well beaten ; fry in butter. Oyster Salad. One pint of oysters, 1 bunch of celery, 2 hard-boiled eggs, 2 raw eggs, 1 dessertspoonful of salad oil, J teaspoonful pow- dered sugar, 1 tablespoonful of salt, little pepper, little made mustard, 1 tablespoonful white vinegar. Drain the liquor from the oysters, and cut them into small pieces, cut up the celery, set them aside in separate basins, in a cold place while you make the dressing. Beat up the eggs with the sugar and mix in the oil very gradually till it is of the consistency of are&m ; nib the boiled yolks through a sieve, and add to them tbe Malt, pepper, and mustard ; mix tnia vnftx \Xit <ii. uAisw MISS CAMEBON'S COOKEBY BOOK. 115 yoVks, then the vinegar drop by drop, whipping the dressing n |?htly but quickly for two or three minutes ; the whole should Assemble smooth, rich custard. Put the oysters and celery together, in a glass dish, toss them together, and pour the ^ tossing over. Lay a border of celery tufts round the edge °f the bowl, put on ice till required, which should be as soon a -^ possible. Pctato Salad Dressing.

Miss Cameron's cookery book