Pork/Lamb Saveloys

saveloys
(from Common Sense in the Household by Marion Harland, New York, 1871)

Ingredients:

8 lb. fresh pork​

4 tsp. black pepper​

4 tsp. cayenne pepper​

1 tsp. cloves or mace​

8 tsp. sage, sweet marjoram, and thyme, mixed​

1 teacup bread-crumbs (about 3/4 c.)​

Instructions:

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Lay the meat, which should be young pork, in a brine of salt and water, with a tablespoonful of saltpetre, and leave it for three days. Dry and mince it, season, and add the grated bread. Stuff in skins, and bake, closely covered, in an oven for half an hour. Or, what is better, steam over boiling water for one hour. Eat either hot or cold.​