Sausages in Bags

Make some muslin bags twelve inches long by two and a half inches in diameter; fill them up with cold American sausage meat (No. 68), then cut them across bag and forcemeat together in half inch thick slices; remove the muslin, bread-crumb the pieces and broil or fry them in butter in the pan or else place in a little water in a frying pan and boil, then finish cooking in a moderate oven or on a slow fire.