When
this has boiled half enough, pour in a Bottle of Wine, and let it boil
three or four Hours longer till 'tis tender; for it will not be so under
seven or eight Hours boiling, if the Hog be large; and if it is a Boar's
Head, that has been put up for Brawn, it will take more time to boil. Being
boiled enough, let it cool in the Liquor, and then take it out and untie
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.
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