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Sausages, Fried

Melt a little butter in a frying-pan, and as soon as it is dissolved put in the sausages in a single layer. Dredge flour over them, and fry over a very gentle fire till they are browned, moving them about, that they may be equally coloured all over. Drain the fat from them by laying them on a hair sieve before the fire for a minute or two, and serve them on a toast, or round a mould of mashed potatoes. Send sauce to table in a tureen (see SAUSAGES, SAUCE FOR). As sausages, especially when made of pork, need to be well cooked, care must be taken to heat them very gradually, so that they may not be burnt outside before they are done enough in the centre. When the oven is moderately heated, they may with advantage be baked instead of fried. Time to fry, fifteen to twenty minutes. Probable cost, 1s. per pound. Sufficient, a pound of sausages for three persons.