- ½ pint soaked lentils.
- 1½ pints water.
- 4 teaspoons sage.
- 1 teaspoon mixed herbs.
- 1 teaspoon salt.
- 1 teaspoon pepper.
- ½ teaspoon grated lemon rind.
- A little grated nutmeg.
- ½ ounce butter.
- 1 egg.
- ½ pound bread crumbs.
- 3 onions.
- Egg and bread crumbs.
- Frying oil.
Boil the lentils in the water for one and a half hours, then add the onions sliced and salt, and boil for half an hour longer; stir in the butter, herbs, pepper and lemon rind, and leave the lid of the saucepan off for a little while so that the lentils may dry. Turn the mixture out on to a chopping board, chop it, add beaten egg and bread crumbs, form into nicely-shaped sausages, roll in the other egg and bread crumbs, and fry in boiling oil until a rich brown. Serve them standing up round mashed potatoes.
Note.—Mustard should be served with the above.
[No. 103.]—Sausages in Batter.
Well butter a baking tin, lay in as many sausages as are required (they should not be too close together), pour the batter round them, and bake about three quarters of an hour.
Note.—The sausages should not be fried before being cooked in the batter. [Forcemeat] sausages will do equally well.
[No. 104.]—Brussels Sprouts Sausages.
- 4 ounces cooked sprouts.
- 2 ounces mashed potatoes.
- 2 ounces bread crumbs.
- 1 ounce butter.
- 1 teaspoon sage.
- ½ teaspoon salt.
- ½ teaspoon pepper.
- 1 egg and bread crumbs.