Put raw sausage-meat into a tin pail with a closely fitting top and set in a pot of boiling water. Cook half an hour to the pound and let it get cold in the pot. When you are ready to cook it, make into balls or cakes or croquettes; roll in egg, then in cracker-crumbs ; let them stand for some hours in a cold place, and fry in deep boiling fat. 10

These are more wholesome than the ordinary fried sausage, and especially nice as garnishes for other dishes, such as roast turkey and chicken.