are made of the same ingredients as savoury brick. Pound well in a basin,
so as to have all the materials nicely blended, or put in a saucepan over
gentle heat, and mash well with a wooden spoon. See that the seasoning is
right. Some chopped tomatoes and mushrooms are an improvement, also some
grated onion, ketchup, and "Extract." These should be put in saucepan with
a little butter until lightly cooked, then the lentils, &c., should be
added, the whole well mixed and turned out to cool. When quite cold, flour
the hands and form into small sausages. Brush over with beaten egg and fry,
or put on greased baking tin and bake till a crisp brown. They may need a
little basting, or to be turned over to brown equally.