Veal Sausages.
Take half a pound of the lean of a leg of veal; cut it in small pieces, and beat it very fine in a stone mortar, picking out all the little strings. Shred one pound and half of beef-suet very small; season it with pepper, salt, cloves, and mace, but twice as much mace as cloves, some sage, thyme, and sweet marjoram, according to your palate. Mix all these well with the yolks of twelve eggs; roll them to your fancy, and fry them in lard.