Mutton Sausages
Take a pound of the rawest part of a leg of mutton that has been either roasted or boiled: chop it extremely small: season with pepper, salt, mace, and nutmeg. Add six ounces of beef suet, some sweet herbs, two anchovies, and a pint of oysters, all chopped very small; a quarter of a pound of grated bread, some of the anchovy liquor, and all that came from the oysters; the yelks and whites of two eggs well beaten. Put it all, when well mixed, into a little pot, and use it by rolling it into balls or sausage shape, and fry them. If approved, a little shalot may be added; or garlick, which is a great improvement.