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Serves 4.

Ingredients

• 8 oz. ground veal

• 1/4 tsp. thyme

• 8 oz. ground pork

• 1/4 tsp. savory

• 1 c. shredded or chopped suet

• 1/4 tsp. marjoram

• Grated rind of 1 lemon

• 1 tsp. salt

• 1 c. fresh bread crumbs

• Freshly ground pepper

• 1/4 tsp. grated nutmeg

• 2 egg yolks

• 1 tsp. sage

Method

1. Mix all ingredients together, except the egg yolks, then bind the mixture with the egg yolks.

2. Roll into sausage shapes and fry in a little butter for approximately 10 minutes turning frequently.

3. May also be made into little patties.

Courtesy of member Eileen F. Dyer, House of Lancaster Cookery Book, 1986