Ethnographic Arms & Armour - View Single Post

Rick · 10th May 2006, 11:10 PM

I know I was :

To Make Savaloys
Take 3 pounds of young pork free from bone and skin; salt it with an ounce of salt-petre, and a pound of common salt for two days; chop it fine; put in 3 teaspoonsful of pepper; a dozen sage leaves chopped fine, and a pound of grated bread; mix it well, fill the guts, and bake them half an hour in a slack oven: they are good either hot or cold.

Salt Petre !?!

You poor Blokes .........

10th May 2006, 11:10 PM	#6
Rick Vikingsword Staff Join Date: Nov 2004 Posts: 6,336	In Case Anyone Was Curious I know I was : To Make Savaloys Take 3 pounds of young pork free from bone and skin; salt it with an ounce of salt-petre, and a pound of common salt for two days; chop it fine; put in 3 teaspoonsful of pepper; a dozen sage leaves chopped fine, and a pound of grated bread; mix it well, fill the guts, and bake them half an hour in a slack oven: they are good either hot or cold. Salt Petre !?! You poor Blokes .........