The new practical housekeeping

Sausages are also served on a bed or mound of mashed potato with apple fritters as a border, or with apple sauce. Or send to table with pieces of toast of same size between the sausages. Or split the sausages in two and broil them sending to table on toast. Some prefer brown-bread toast for this. Breaded Sausage. — Wipe the sausages dry, single-bread, put in frying-basket, plunge in hot fat and cook ten minutes. Serve with a garnish of toasted bread and parsley. Mutton Sausage. — ^Take a pound fresh mutton, or that which has been underdone, chop very fine and season with pepper, salt and beaten mace. Chop also half pound beef suet, two anchovies, pint oysters, quarter pound bits of dry bread, and a boiled onion; mix tne whole with tne oyster liquor and whites and jolks of two well-beaten eggs ; pound the whole in a mortar, roll mto lengths, corks or balls, ana fry. Oyster Sausage, — Take one pound of veal and twenty oysters, bearded ; pound the veal very fine in a mortar with a little suet, and season with little pepper ; soak a piece of bread in the oyster liquor, pound, and add it, with the oysters cut in pieces, to the veal ; beat and add an egg to bind them together, roll into little lengths and fry in butter a delicate brown. Or take halt pound lean mutton or beef, with three-quarters pound beef suet, and twenty-five oysters, bearded. Chop the whole and add bread-crumbs, with two yolks of eggs. Season with salt, white pepper, a little mace, and mushroom powder. May be put in skins and kept a day or two before frying. Veal Sausage, — Chop a half pound each lean veal and fat bacon very fine ; add sage, salt, pepper and allspice to taste : beat well, roll into balls, flatten and fry. An anchovy chopped witn the meat is an improvement. Marbled Veal. — Boil a beef tongue, and same quantity lean veal ; grind separately in sausage cutter ; season both with pepper, a little mustard and pinch each of nutmeg and cloves, adding salt to veal. Pack in alternate spoonfuls as irregularly as possible in a buttered crock, pressing very hard ; put in cold place, turn out whole and cut in slices. White meat of fowls mav be used in place of veal. Or take a piece of veal from the round; add loose lean scraps, and a bone if convenient ; cover with cold water and boil until perfectly tender ; remove the piece of meat, leaving the scraps and bone to stew longer. Have ready four or five hard boiled eggs ; slice the cold veal, and put in the mold in layers, with sliced egg, a little salt, pepper, sweet maijoram, boiled ham cut in dice, and a slight dredging of flour ; reserve enough of the egg to make a border around the last layer. When mold is full press the layers gently together and pour in the stock from the kettle. If there are no scraps or bone for the stock, stir in a tablespoon melted gelatine for each pint meat ; cover mold, and bake moderately for an hour and a half. When cold, turn from mold, and serve. Thinly-sliced uncooked veal may be used. Potted Veal. — Mince veal and ham together in proportion of one pound veal to quarter pound ham, pound in mortar with cayenne and mace to taste ana sufficient fresh butter to make smooth Saste. Press into little pots or jars and cover with clarified butter, fice for breakfast or luncheon. _ __^ \