Take two-thirds cold cooked meat and one-third raw meat with some fat upon it, chop it into sausage meat, season with powered sage, some salt and plenty of black pepper. Make up in little cakes as with pork sausage and fry brown on both sides. Cook only as wanted. They are nice when fresh cooked and hot. Serve without sauce or gravy, but garnish with parsley or seed-bed celery.