To make Bolognia Sausages.
TAKE a pound of bacon, fat and lean together, a pound of
beef, a pound of veal, a pound of pork; a pound of beef suet;
cut them small and chop them fine; take a small handful of sage,
pick off the leaves, chop it fine, with a few sweet herbs; season
pretty high with pepper and salt. You must have a large gut, and
fill it; then set on a saucepan of water, when it boils put it in,
and prick the gut for fear of bursting. Boil it softly an hour,
then lay it on clean straw to dry.