Beef or any Cold-meat Sausages.
Chop cold cooked beef very fine; add a fifth as much pork, also chopped fine; pepper, salt, a little sage, or any herbs preferred, lemon-juice, and a few sprinkles of flour; mix all together with an egg, or eggs; form into little balls, fry in butter or lard in a sauté pan. These sausages are good for breakfast served around a centre of apple-sauce. Or,
For Rice and Meat Cakes,
make as in last receipt, adding a very little butter. Stir in a quarter or half of its quantity of boiled rice; or, on another occasion, bread-crumbs may be substituted for rice.