No. 33 How to Dispose of the Pig’s Pluck
No. 34 How to Make Pork Sausages
Take equal parts of fat and lean meat, such as the inferior end of the spare-ribs and some of the loose fat; chop these well together, adding a few sage leaves, a little thyme, pepper and salt, and one or two eggs; when the whole is thoroughly mixed and chopped fine, use a sprinkle of flour on a table or dresser, for the purpose of rolling the sausages into shape of the size and form of a man’s thumb. These sausages may be fried in the ordinary way.