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Sausage Pudding

Line a moderate-sized pudding-basin with good suet crust; fill it with one pound of fresh pork sausages which have been scalded and have had the skins removed, and pour over them a sauce made as follows. Mince an onion, and fry it with two sage-leaves in butter till the onion begins to turn yellow. Dredge a dessert-spoonful of flour over it, and pour upon it two or three table-spoonfuls of good stock. Stir the sauce over the fire till it boils, season with salt and cayenne, let it cool, and strain it over the sausages. Cover the pudding with a piece of the pastry with which the dish was lined. Tie it in a pudding-cloth, plunge it into boiling water, and boil quickly till the pudding is done enough. Turn it upon a hot dish, and send brown gravy to table with it. Time to boil the pudding, an hour and a half. Probable cost, sausages, 1s. per pound.