bread, fry, and send them up.

_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.

_Sausages without skins._

Take a pound and quarter of the lean of a leg of veal and a pound and
quarter of the lean of a hind loin of pork; pick the meat from the skins
before you weigh it; then take two pounds and half of fresh beef-suet
picked clean from the skins, and an ounce and half of red sage leaves,
picked from the stalks; wash and mince them as fine as possible; put
them to the meat and suet, and mince as fine as you can. Add to it two
ounces of white salt and half an ounce of pepper. Pare all the crust
from a stale penny French roll, and soak the crumb in water till it is
wet through; put it into a clean napkin, and squeeze out all the water.
Put the bread to the meat, with four new-laid eggs beaten; then with
your hands work all these things together, and put them into a clean
earthen pan, pressed down close. They will keep good for a week. When
you use this meat, divide a pound into eighteen parts; flour your hands
a little, and roll it up into pretty thick sausages, and fry them in
sweet butter; a little frying will do.

_Spinach, the best mode of dressing._

Boil the spinach, squeeze the water from it completely, chop it a
little; then put it and a piece of butter in a stewpan with salt and a
very little nutmeg; turn it over a brisk fire to dry the remaining
water. Then add a little flour; mix it well, wet it with a little good
broth, and let it simmer for some time, turning it now and then to
prevent burning.

To dress it _maigre_, put cream instead of broth, and an onion with a
clove stuck in it, which you take out when you serve the spinach.
Garnish with fried bread. Observe that if you leave water in it, the
spinach cannot ever be good.

_Another way._

Clean it well, and throw it into fresh water; then squeeze and drain it
quite dry. Chop it extremely small, and put it into a pan with cream,
fresh butter, salt, and a very small quantity of pepper and nutmeg: add
an onion with two cloves stuck in i