Sausages are not good unless they are quite fresh. Put a bit of butter or dripping into a frying-pan, before it gets hot put in the sausages, shake the pan, and keep turning them (be careful not to break or prick them in so doing); fry them over a very slow fire till they are nicely browned on all sides; when they are done, lay them on a hair sieve, place them before the fire for a couple of minutes to drain the fat from them. The secret of frying sausages is, to let them get hot very gradually - then they will not burst, if they are not stale. You may froth them by rubbing them with cold fresh butter, and lightly dredge them with flour, and put them in a cheese-toaster for a minute. The common practice to prevent their bursting is to prick them with a fork; but this lets out the gravy.

303. Veal Cutlets should be about half an inch thick; trim and flatten; fry in plenty of fresh butter, or good dripping; when the fire is very fierce, you must turn them often - but when not so, do them brown on one side before you turn them. Make gravy of the trimmings, etc.; you may add some browning, mushroom or walnut catsup, or lemon, pickle, etc. Or you may dress them as follows: Cut the veal into pieces about as big as a crown piece; beat them with a cleaver, dip in egg, beat up with a little salt, and then in fine bread crumbs; fry them a light brown in boiling lard; serve under them pome good gravy or mushroom sauce, which may be made in five minutes. Garnish with slices of ham, or rashers of bacon, or pork sausages. Many persons prefer frying veal cutlets with ham or bacon rashers, which will afford sufficient fat to fry them, but will be done much sooner; remove the rashers, and keep them warm. When the veal is done, take it out, pour off any fat that may remain, and put into the pan a large tea-cup full or more of gravy or broth, and a piece of butter rolled in flour. When it boils, add herbs and crumbs of bread, pour over the veal, and lay the rashers round the edge of the dish. Garnish, sliced lemon.

304. Sweetbreads should always be got fresh and parboiled immediately. When cold cut them in pieces about three-quarters of an inch thick, dip them in the yolk of an egg, then in fine bread crumbs (some add spice, lemon peel, and sweet herbs;) put some clean dripping into a frying-pan; when it boils put in the sweetbreads, and fry them a fine brown. For garnish, crisp parsley; and for sauce, mushroom catsup and melted butter, or anchovy sauce, or bacon, or ham. This is called full dressing. They are dressed plain as follows: Parboil and slice them as before, dry them on a clean cloth, flour them, and fry them a delicate brown; take care to drain the fat well from them, and garnish them with slices of lemon and sprigs of chervil, parsley, or crisp parsley. For sauce, mushroom catsup, or force meat balls made as 278.

305. Lamb or Mutton Chops are dressed in the same way as veal cutlets, and garnished with crisp parsley, and slices of lemon. If they are bread-crumbed, and covered with buttered writing paper, and then broiled, they are called "Maintenon cutlets."