Smothered Sausages.
Prick “link” sausages—that is, those done up in skins, in fifteen or twenty places, with a large needle; put them in a clean frying-pan in which is a half a teacup full of hot water. Roll the sausages over in this several times and cover closely. If you have not the lid of a pot or of a tin-pail that fits the frying-pan, use a pie-dish turned upside down. Set the pan where the water will bubble slowly, for ten minutes. Lift the cover then, and roll the sausages over again two or three times, to wet them thoroughly, leaving them with the sides up that were down. Cover again and cook ten minutes longer. Turn them twice more, at intervals of five minutes, cover, and let them steam four minutes before taking them up. They will be plump, whole, tender and well-done, and the bottom of the pan be almost dry. Lay in neat rows on a hot dish.