(_d_) To each lb. veal put ½ lb. ham, in equal quantities of fat and lean. Season with ½ teaspoonful salt, a whole one of pepper, a pinch of nutmeg and sweet herbs; mix with 1 oz. sifted breadcrumbs, and moisten with 4 tablespoonfuls stock made from trimmings of the veal and ham. Proceed as for pork sausages.
Shrimps.--To preserve shrimps in a dried state, they are boiled for ½ hour with frequent sprinkling of salt; then spread out on hard dry ground, with frequent turning, to dry and bleach for 3 or 4 days. They are then trampled to remove the shells, and are winnowed and bagged.
Shrimps, Potted.--Take some freshly boiled shrimps and half their weight of butter, pick out the meat from the tails, and chop it up fine; take the rest of the shrimps and pound them up with a little of the butter until reduced to a smooth paste, then add the meat from the tails and pound all together, seasoning well with pounded mace, grated nutmeg, and cayenne pepper; put it into pots, and cover with clarified butter.
Smoked Geese.--When geese are cheap, take as many as you please, only seeing that they are fresh, and not in the least damp or muggy; then cleanly draw, pick from pen-feathers, and wipe well out with a cloth dipped in strong salt and water; after which immerse in the following (quantities for 6 geese):--2 lb. coarse sugar, 1 lb. bay salt, 3 oz. saltpetre, 1 handful finely beaten sage, 3 shallots, 2 handfuls crushed bay leaves; boil together 10 minutes, and afterwards simmer ½ hour; when cold, pour over the geese, which must be turned often, and, if possible, kept covered with the pickle; let remain 48 hours; take out and let them drip (do not wipe), and rub cayenne pepper plentifully inside each until it adheres; smoke 3 days and nights in a cool smoke, and hang each up in a calico bag in the kitchen; when wanted for table, dissect them, and broil over a clear fire.
Smoked Neats’ Tongues.--Take 6 tongues and rub well with sugar for 2 days; then rub well with common salt and saltpetre for 2 days more, apart from the sugar; then take 1 qt. each of water and porter, ¼ lb. saltpetre, 2 lb. bay salt, 2 lb. common salt, and with the sugar first used make a hot pickle, which skim well, and pour over the tongues laid in a deep narrow tin pan completely covered; let lie for 8 days more, and they will be fit for use in any way; if to be smoked, wipe them well, and turn in the chimney 4 or 5 times for 5 days.