“AS _Tom_’s place, an’ please your honour, was easy—and the weather warm—it put him upon thinking seriously of settling himself in the world; and as it fell out about that time, that a _Jew_ who kept a sausage shop in the same street, had the ill luck to die of a strangury, and leave his widow in possession of a rousing trade——_Tom_ thought (as every body in _Lisbon_ was doing the best he could devise for himself) there could be no harm in offering her his service to carry it on: so without any introduction to the widow, except that of buying a pound of sausages at her shop—_Tom_ set out—counting the matter thus within himself, as he walk’d along; that let the worst come of it that could, he should at least get a pound of sausages for their worth—but, if things went well, he should be set up; inasmuch as he should get not only a pound of sausages—but a wife and—a sausage shop, an’ please your honour, into the bargain.”
A cook of roughly the same moment, setting down the same dish.
662. INGREDIENTS.--To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode_.--Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped ( but this is not necessary when the meat is minced finely.) _Time_.--10 minutes. _Average cost_, for this quantity, 1s. 6d. _Seasonable_ at any time.
Sources: The passage is from Laurence Sterne, The life and opinions of Tristram Shandy, gentleman, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, amphora stamp.