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Sausages, Sauce For

Lift the sausages from the pan, and put them upon a sieve before a fire to drain. Pour away all the fat excepting about a table-spoonful, and if the fat in which the sausages were fried is at all burnt, dissolve a little fresh butter or fat in a clean saucepan. Stir into this as much flour as will make a smooth paste, rub it briskly over the fire until it is brightly browned, moisten gradually with boiling water or boiling stock till it is as thick as cream, add a table-spoonful of mushroom ketchup or walnut pickle, and if necessary a spoonful of browning. Boil the sauce for a few minutes, place the sausages in a dish, and strain the sauce over them. Send mustard to table with them. Time to make the sauce, ten to fifteen minutes. The above ingredients will make sufficient sauce for a pound of sausages.