To a pound of bacon, fat and lean together, add a pound of beef, a pound of veal, a pound of pork, and a pound of beef-suet.
Cut them small and chop them fine.
Take a small handful of sage, pick off the leaves, chop it fine, with a few sweet-herbs; season pretty high, with pepper and salt.
You must have a large gut, and fill it, then set on a sauce-pan of water, when it boils put it in, and prick the gut for fear of bursting.
Boil it softly an hour, then lay it to dry upon some clean straw.