Ingredients. - One-half pound of cooked (or uncooked) meat. One pound of flour. One-half pound dripping. One teaspoonful of baking-powder. Seasoning. One-half a shallot. One small onion. Four sage-leaves. One egg.

Time required, half an hour.

To make Sausage-Rolls:

1. Put half a pound of meat (cooked or uncooked) on a board, take away all the fat, and mince it up as fine as possible.

2. Put the mince-meat in a basin and season it well with pepper and salt.

3. Put four sage-leaves on a board and chop them up as fine as possible with a knife.

4. Peel half a shallot and one small onion, and chop them up on a board.

5. Mix the chopped sage, shallot, and onion well into the mince-meat with a spoon.

6. Put one pound of flour into a basin.

7. Add to it one teaspoonful of baking-powder, a quarter of a salt-spoonful of salt, and half a pound of clarified dripping.

8. Pub the dripping well into the flour with your hands.

N. B. - Mix it thoroughly, and be careful not to leave any lumps.

9. Add enough water to the flour to make it into a stiff paste.

10. Flour the paste-board.

11. Turn the paste out on the board.

N. B. - Divide the paste in two, so as not to handle it too much.

12. Take a rolling-pin, flour it, and roll out each portion into a thin sheet, about one-eighth of an inch in thickness.

13. Cut the paste into pieces about six inches square.

14. Collect all the scraps of paste (so that none is wasted), fold them together, and roll them out and cut them into squares.

N. B. - There should be about one dozen squares of paste.

15. Put about a tablespoonful of the mince-meat and herbs into the centre of each square of paste.

16. Fold the paste round the meat, joining it smoothly round the centre, and pressing the ends of the paste together with your finger and thumb.

17. Take a baking-tin, grease it well, and place the sausage-rolls on it.

18. Break one egg on to a plate, and beat it slightly with a knife.

19. Take a paste-brush, dip it in the egg, and paint over the tops of the rolls.

20. Place the tin in a hot oven, to bake for fifteen minutes, if the meat is already cooked; but if ram meat is used, then half an hour is required.

N. B. - Look at them once or twice, and turn them if necessary, so that they shall be equally baked.

21. For serving, take the rolls off the tin and place them on a hot dish.