Part 20 (1/2)

Serve on toasted bread with Tartare sauce in a tureen.

Fried Sausages.

_Ingredients_--Sausages.

A little b.u.t.ter or dripping.

Some toasted bread.

_Method._--p.r.i.c.k the sausages with a fork, and fry them with b.u.t.ter or dripping, turning them that they get browned equally.

Serve them on toasted bread, with some nice gravy in a sauceboat.

Some people like the toast soaked in the fat in the pan, but this is a matter of taste.

Baked Sausages.

p.r.i.c.k the sausages, and place them on a greased baking-sheet.

Bake until they are nicely browned.

Serve on toast, with gravy in a sauceboat.

If liked, the toast can be soaked in the fat that runs from the sausages.

Oxford Sausages.

Remove the sausage-meat from the skins, and place it in little rough heaps on a greased baking-sheet.

Bake in a quick oven until browned.

Serve on toast.

Tomatoes stuffed with Sausage Meat.

_Ingredients_--Some nice ripe tomatoes.

Some sausage meat.

_Method._--Cut the stalks from the tomatoes, but do not take out any of the inside.

Heap a little sausage meat on the top of each tomato.

Put them on a greased baking-sheet, and bake in a moderate oven for about fifteen minutes.

Croustards with Minced Meat.

_Ingredients_--Some stale bread.

Sc.r.a.ps of cold meat.

A little nice gravy.

A little mushroom catsup.