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Sausage Rolls

Take half a sausage cut lengthwise for each roll. Enclose the half in pastry six inches square and an eighth of an inch thick. Pinch the edges securely, and then bake the rolls on a baking-sheet in a well-heated oven. They may be served hot or cold. Or take equal weights of cold dressed chicken and tongue, or cold roast veal and ham. Mince the meat finely, and season well with salt, cayenne, and powdered sweet herbs. The latter may be omitted, if not liked. Press the mince together, and enclose it in a puff-paste, or good pastry that is large enough to contain it. Bake in a well-heated oven. These rolls are especially adapted for pic-nic parties. Time to bake, half an hour for fresh meat, fifteen minutes for cooked meat.