No. 102. Sausages

1/2 pint soaked lentils.

1 1/2 pints water.

4 teaspoons sage.

1 teaspoon mixed herbs.

1 teaspoon salt.

1 teaspoon pepper.

1/2 teaspoon grated lemon rind.

A little grated nutmeg. 1/2 ounce butter.

1 egg.

1/2 pound bread crumbs.

3 onions.

Egg and bread crumbs.

Frying oil.

Boil the lentils in the water for one and a half hours, then add the onions sliced and salt, and boil for half an hour longer; stir in the butter, herbs, pepper and lemon rind, and leave the lid of the saucepan off for a little while so that the lentils may dry. Turn the mixture out on to a chopping board, chop it, add beaten egg and bread crumbs, form into nicely-shaped sausages, roll in the other egg and bread crumbs, and fry in boiling oil until a rich brown. Serve them standing up round mashed potatoes.

Note. - Mustard should be served with the above.

No. 103. Sausages In Batter

Batter No. 197.

Sausage mixture No. 102.

Well butter a baking tin, lay in as many sausages as are required (they should not be too close together), pour the batter round them, and bake about three quarters of an hour.

Note. - The sausages should not be fried before being cooked in the batter. Forcemeat sausages will do equally well.

No. 104. Brussels Sprouts Sausages

4 ounces cooked sprouts. 2 ounces mashed potatoes. 2 ounces bread crumbs. 1 ounce butter.

1 teaspoon sage.

1/2 teaspoon salt.

1/2 teaspoon pepper.

1 egg and bread crumbs.

Mix the vegetables, bread crumbs and flavouring well together, moisten with half the egg, form into sausages, roll in the other half of egg and bread crumbs, and fry in the one ounce of butter or boiling oil.

No. 105. Sausages With Curry Flavour

1 dozen button mushrooms.

2 hard-boiled eggs.

3 tablespoons bread crumbs. 1/2 teaspoon curry powder.

1/4 teaspoon salt. A little pepper. 1 beaten egg.

Mince finely the eggs and mushrooms, add curry powder, salt, pepper, and one tablespoonful of the bread crumbs (which should be very fine); bind altogether with half the beaten egg and shape into little sausages, roll them in the remainder of the egg and bread crumbs, and fry in boiling oil until brown (about half a minute). Sufficient for two persons.

No. 106. Lentil And Tomato Sausages With Piquante Sauce

1 pound soaked lentils. 1 tin tomatoes. 1 onion.

1 egg.

1 1/2 teaspoons salt.

1/2 teaspoon pepper.

1/4 pound bread crumbs.

1 ounce each butter and flour.

Boil the lentils and onion sliced in the tomato juice (having previously strained away the pulp) for one and a half hours; add one teaspoonful of salt and a quarter of pepper; strain. When cool, take a quarter of a pound of the lentils, add the remainder of the seasoning and the tomato pulp, which must have been squeezed quite dry, chop all fine, add three ounces of bread crumbs and half a beaten egg. Shape into little sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil. Thicken the liquor which was strained off with the butter and flour, and serve separately.

Note. - The remaining lentils can be used in a variety of ways.

No. 107. Savoury Sausages

1/4 pound cooked cabbage. 1/4 pound mashed potatoes.

1 hard-boiled egg.

2 slices of beetroot.

2 teaspoons mint sauce.

1 ounce fine bread crumbs.

1/2 teaspoon salt.

1/2 teaspoon pepper.

1 egg and bread crumbs.

Mince the cabbage, boiled egg and beetroot very fine, mix with them the potatoes, bread crumbs, mint sauce, salt and pepper; stir well together, adding a teaspoonful of the beaten egg. Shape into twelve sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil until a golden brown. Serve piled on a hot dish, and garnish with parsley. Peas, new potatoes, mint sauce and brown gravy should, when in season, be served with this dish.