No. 102 Sausages
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.