(Recipe #113, page 105)
Take streaky pork and chop it fine; add salt, nutmeg, and lemon peel or some chopped shallots, a few eggs, some grated wheat bread, and a bit of cream. Mix thoroughly, roll by hand to form small sausages, sprinkle with zwieback crumbs, and fry in butter until they brown.
Translated by David Green.
[Note: Streaky bacon is pancetta or back/side bacon.]