Pork Olives
Cut slices from a fillet or leg of cold fresh pork. Make a forcemeat in the usual manner, only substituting for sweet herbs some sage-leaves, chopped fine. When the slices are covered with the forcemeat, and rolled up and tied round, stew them slowly either in cold gravy left of the pork, or in fresh lard. Drain them well before they go to table. Serve them up on a bed of mashed turnips, or potatos, or of mashed sweet potatos, if in season.