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The
Still-Room
of
an
inch
thick,
flour
them,
and
fry
them
in
butter
from
ten
to
fifteen
minutes,
turning
them
often.
To
cook
Sausages,
—
This
recipe
is
for
sausages
which
have
been
put
into
skins
by
the
sausage
machine.
Plenty
of
time
must
be
allowed
for
cooking
the
sausages,
for
if
they
are
done
too
quickly
the
skins
will
burst.
About
ten
minutes
is
enough
over
a
low
fire,
the
skins
having
been
well
pricked
over
first.
The
sausages
are
much
better
if
they
are
first
pricked,
then
put
into
hot
water
and
brought
slowly
to
the
boil,
simmered
for
five
minutes,
drained,
and
finally
fried
in
bacon
fat
till
they
are
brown.
Serve
round
a
pile
of
mashed
potato,
or
shape
the
mashed
potato
into
long
ovals,
fake
them
on
a
buttered
baking-tin,
and
when
very
hot,
lay
the
potato
ovals
on
a
hot
dish,
and
put
a
sausage
on
each.
Ham.
—
Tastes
vary
much
as
to
the
best
size
of
a
ham
;
some
people
like
a
York
ham
weighing
thirty
or
forty
pounds,
others
prefer
a
foreign
ham
not
exceeding
a
few
pounds
in
weight.
Monsieur
de
St.
Simon,
writing
in
1721,
said
he
could
never
forget
the
delicious
flavour
of
the
little
Spanish
hams
he
had
once
tasted
near
Burgos.
The
pigs
which
furnished
these
hams
lived
on
the
flesh
of
vipers,
and
in
our
own
day
the
hams
of
the
little
black
pigs
of
North
Carolina,
which
feed
on
rattle-
snakes,
are
esteemed an
especial
delicacy.
The
peculiar
flavour
of
a
Westphalian
ham
is
due
to
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