Bockwurst

2 Feet small (1 1/2") hog or sheep casings 1 3/4 lb Veal, cubed
1/4 lb Pork fat, cubed
1/4 c Very finely minced onion
1 c Milk
1 Egg
3/4 ts Ground cloves
1/2 ts White pepper
2 ts Finely choppped Italian parsley
1/2 ts Salt, or to taste

Prepare casing as described in separate recipe. Grind the veal and pork fat separately through the fine disk of the grinder. Add the onion, milk, egg(well beaten), cloves, pepper, parsley, and salt to the meat and mix well. Put the mixture through the fine blade of the grinder. Stuff mixture into the casings and twist off into three to four inch links. The sausage may be refrigerated for two days or so or may be boiled for thirty minutes and eaten immediately.

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