Oxford Sausages - an 1826 receipt Recipe

1 lb pork, not too lean
1 lb lean veal
1 lb beef suet
1/2 lb grated bread
half a lemon
a nutmeg
6 sage leaves
1 tsp pepper
2 tsp salt
a little thyme, savory and marjoram

Remove all skin and gristle from the meat and suet and put all through the mincer or chop finely. Grate the bread and add it to the meat.

Shred the rind of the lemon and grate the nutmeg. Chop the herbs very fine and add all these with the pepper and salt to the meat and bread.

Mix well all together.

[These are skinless sausages, by tradition. Use floured hands to shape them and fry or grill]