Obs. Unless the fire be prepared on purpose, we like this way of cooking them; the gravy is preserved, and the meat is more equally dressed, and more evenly browned; which makes it more relishing, and invites the eye to encourage the appetite.
Beef-steaks and Onions.—(No. 86. See also [No. 501].)
Fry the steaks according to the directions given in the preceding receipt; and have ready for them some onions prepared as directed in [No. 299].
For stewed rump-steaks, see Nos. [500] and [501].
Sausages,—(No. 87.)
Are best when quite fresh made. Put a bit of butter, or dripping ([No. 83]), into a clean frying-pan; as soon as it is melted (before it gets hot) put in the sausages, and shake the pan for a minute, and keep turning them (be careful not to break or prick them in so doing); fry them over a very slow fire till they are nicely browned on all sides; when they are done, lay them on a hair-sieve, placed before the fire for a couple of minutes to drain the fat from them. The secret of frying sausages is, to let them get hot very gradually; they then will not burst, if they are not stale.
The common practice to prevent their bursting, is to prick them with a fork; but this lets the gravy out.
You may froth them by rubbing them with cold fresh butter, and lightly dredge them with flour, and put them in a cheese-toaster or Dutch oven for a minute.
Some over-economical cooks insist that no butter or lard, &c. is required, their own fat being sufficient to fry them: we have tried it; the sausages were partially scorched, and had that piebald appearance that all fried things have when sufficient fat is not allowed.
Obs. Poached eggs ([No. 548]), pease-pudding ([No. 555]), and mashed potatoes ([No. 106]) are agreeable accompaniments to sausages; and sausages are as welcome with boiled or roasted poultry or veal, or boiled tripe ([No. 18]); so are ready-dressed German sausages (see [Mem.] to [No. 13]); and a convenient, easily digestible, and invigorating food for the aged, and those whose teeth are defective; as is also [No. 503]. For sauce [No. 356]; to make mustard, Nos. [369] and [370].