it, and lay it in a Dish to be carry'd cold to the Table, either whole or in Slices. If you will, you may salt it three or four days before you boil it. To make Sausages, from Lady _M._ Take the Flesh of a Leg of Pork, and mince it small, and to every Pound of the Flesh minced, mince about a quarter of a Pound of the hard Fat of the Hog; then beat some _Jamaica_ Pepper very fine, and mix with it some Pepper and Salt, with a little Sweet-Marjoram powder'd, and some Leaves of red Sage minced very small; mix all these very well, and if you fill them into Guts, either of Hogs or Sheep, beat two or three Yolks of Eggs and mix with them, taking care not to fill the Guts too full, lest they burst when you broil or fry them: but if you design them to be eaten without putting them in Guts, then put no Eggs to them, but beat the Flesh and the Fat in a Stone Mortar, and work the Spice and Herbs well into it with your hands, so that it be well mix'd, and keep it in a Mass to use at your pleasure, breaking off Pieces, and rolling them in your hands, and then flowering them well before you fry them. If you use them in Guts, take special care that the Guts are well clean'd, and lie some time in a little warm White-wine and Spice before you use them; if any Herb happens to be disagreeable in this Mixture, it may be left out, or others added at pleasure. The following Receipt to make Sausages of Fish for Fast-Days, I had at _Bruxelles_, which I have experienced to be very good. To make Sausages of Fish. Take the Flesh of Eels, or of Tench, and to either of these put some of the Flesh of fresh Cod, or of Pike or Jack, chop these well together with Parsley, and a few small Onions; season these with a little Salt, Pepper, Cloves in Powder, a little grated Nutmeg, and, if you will, a little powder'd Ginger, with some Thyme, Sweet-Marjoram, a little Bay-Leaf, all dry'd and powder'd; and mix all these well together with a little Butter. Then beat the Bones of the Fish in a Mortar, pouring in among them while they are beating, a Glass or two of Claret, which must afterwards be poured upon the above Mixture; then take the Guts of a Calf well wash'd and clear'd of the Fat, for in that condition I find there is no scruple to use them abroad: being well discharged of the Fat, fill these Skins with your Mixture of Fish, _&c._ tying them at both ends, and lay them for twenty four Hours in a Pickle of Wine and Salt, and taking them out from thence, hang them in a Chimney where they may be well smoak'd with a Wood-Fire, or burning Saw-dust for twenty-four hours, or longer if you please, provided you have allow'd Salt and Spices enough. When you would use them, boil them gently in White-wine, with a Bunch of Sweet Herbs; or in Water, with one third part White-wine, and Sweet-Herbs. These are served cold at the Table, and eat very well.