Before earthly things break in upon us, and we receive impressions from abroad, it is good to season the heart with thoughts of God, and to consecrate the early and virgin operations of the mind before they are prostituted to baser objects. When the world gets the start of religion in the morning, it can hardly overtake it all the day; and so the heart is habituated to vanity all the day long. But when we begin with God, we take Him along with us to all the business and comforts of the day; which, being seasoned with His love and fear, are the more sweet and savory to us.

Thomas Case

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats		Coxon’s kit, Coxon2	1	servings

INGREDIENTS

1		Egg white
225	g	Pork mince
1		55 grams thi shred good quality marmalade
30	ml	Whisky
1		Clove garlic
110	g	Bread
110	g	Bacon; fatty/streaky or
		; rindless
1/4	ts	Marjoram
1/4	ts	Oregano
1/4	ts	Thyme
1/4	ts	Parsley
		Salt and pepper
		Sausage skin
		Butter to cook
1	cn	Split peas
1/4	pt	Stock
1		Sprig thyme
2		Cloves garlic
2	sl	Bacon; chopped
1		Shallot

INSTRUCTIONS

SAUCE
Mince all the ingredients together and bind with the egg white. Place into
a piping bag and fill the sausage skins.
Tie to the required size and cook.
Sauce: Drain the peas and rinse with cold water. Melt the butter and add
the chopped shallot. Add the crushed garlic and sweat off. Add the bacon.
Add the peas and thyme and stock. Bring to the boil, simmer. Liquidize
until smooth.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Life: the ball’s in your court. After death: it’s God’s turn”