_Ingredients._—1 lb. of puff-paste, sausage-meat, the yolk of 1 egg.
_Mode._—Make 1 lb. of puff-paste; roll it out to the thickness of
about ½ inch, or rather less, and divide it into 8, 10, or 12 squares,
according to the size the rolls are intended to be. Place some
sausage-meat on one-half of each square, wet the edges of the paste,
and fold it over the meat; slightly press the edges together, and trim
them neatly with a knife. Brush the rolls over with the yolk of an egg,
and bake them in a well-heated oven for about ½ hour, or longer should
they be very large. The remains of cold chicken and ham, minced and
seasoned, as also cold veal or beef, make very good rolls. _Time._—½
hour, or longer if the rolls are large. _Average cost_, 1_s._ 6_d._
_Sufficient._—1 lb. of paste for 10 or 12 rolls. _Seasonable_, with
sausage-meat, from September to March or April.
SAUSAGES, Beef.
_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, 1_s._ 6_d._ _Seasonable_ at any time.
SAUSAGES, Fried.
_Ingredients._—Sausages: a small piece of butter. _Mode._—Prick the
sausages with a fork (this prevents them from bursting), and put them
into a frying-pan with a small piece of butter. Keep moving the pan
about, and turn the sausages 3 or 4 times. In from 10 to 12 minutes
they will be sufficiently cooked, unless they are _very large_, when a
little more time should be allowed for them. Dish them with or without
a piece of toast under them, and serve very hot. In some counties,
sausages are boiled and served on toast. They should be plunged into
boiling water, and simmered for about 10 or 12 minutes. _Time._—10 to
12 minutes. _Average cost_, 10_d._ per lb. _Seasonable._—Good from
September to March.
[Illustration: FRIED SAUSAGES.]
_Note._—Sometimes, in close warm weather, sausages very soon turn sour;
to prevent this, put them in the oven for a few minutes with a small
piece of butter to keep them moist. When wanted for table, they will
not require so long frying as uncooked sausages.
SAUSAGES, Pork (Author’s Oxford Recipe).
_Ingredients._—1 lb. of pork, fat and lean, without skin or gristle; 1
lb. of lean veal, 1 lb. of beef suet, ½ lb. of bread-crumbs, the rind
of ½ lemon, 1 small nutmeg, 6 sage-leaves, 1 teaspoonful of pepper,
2 teaspoonfuls of salt, ½ teaspoonful of savory, ½ teaspoonful of
marjoram. _Mode._—Chop the pork, veal, and suet finely together, add
the bread-crumbs, lemon-peel (which should be well minced), and a
small nutmeg grated. Wash and chop the sage-leaves very finely; add
these with the remaining ingredients to the sausage-meat, and when
thoroughly mixed, either put the meat into skins, or, when wanted for
table, form it into little cakes, which should be floured and fried.
_Average cost_, for this quantity, 2_s._ 6_d._ _Sufficient_ for about
30 moderate-sized sausages. _Seasonable_ from October to March.
SAUSAGES, Veal.
_Ingredients._—Equal quantities of fat bacon and lean veal; to every
lb. of meat, allow 1 teaspoonful of minced-sage, salt and pepper to
taste. _Mode._—Chop the meat and bacon finely, and to every lb. allow
the above proportion of very finely-minced sage; add a seasoning of
pepper and salt, mix the whole well together, make it into flat cakes,
and fry a nice brown. _Seasonable_ from March to October.