Kentish Sausage-Meat

Ingredients

• 3 lbs lean pork
• 2 lbs pork fat
• 2.5 oz salt
• 1 oz black pepper
• 3 large tablespoonsful sage
• nutmeg
• 1 small dessertspoonsful mace
• flour

Instructions

1. Remove all skin from the pork and fat.
2. Chop the meat coarsely—keep it somewhat coarse rather than finely ground, as sausages are lighter this way.
3. Partially mix the fat and lean together.
4. Beat the salt to powder and mix it with the ground black pepper and finely minced sage.
5. Strew the seasoning mixture over the meat.
6. Using a chopping-knife, turn the meat until the ingredients are well blended.
7. Test the seasoning by frying a small portion; add more seasoning if desired.
8. If desired, incorporate a full-sized nutmeg and a small dessertspoonsful of pounded mace.
9. Form the sausage-meat into cakes.
10. Dust the cakes well with flour.
11. Place the cakes in a Dutch oven and roast, watching carefully and turning often to prevent any part from scorching.