Sausage Rolls. Time—1 hour.
4 sausages, ½ lb. flour, ¼ lb. dripping, 1 egg.
Skin the sausages, make flaky pastry ([page 41]), after the final rolling, cut the pastry into 4, place a sausage in the centre of each piece of pastry, egg half-way round the edges, fold over, press the edges together, trim neatly, place on a greased baking-tin, brush over with beaten egg and bake in a hot oven about ½ hour.