Cold Savoury.

Bake or braize as above. Remove to the ashet on which it is to be served.
Allow to get quite cold, then glaze. [Footnote: See Glaze.]


Sausages

are made of the same ingredients as savoury brick. Pound well in a basin,
so as to have all the materials nicely blended, or put in a saucepan over
gentle heat, and mash well with a wooden spoon. See that the seasoning is
right. Some chopped tomatoes and mushrooms are an improvement, also some
grated onion, ketchup, and "Extract." These should be put in saucepan with
a little butter until lightly cooked, then the lentils, &c., should be
added, the whole well mixed and turned out to cool. When quite cold, flour
the hands and form into small sausages. Brush over with beaten egg and fry,
or put on greased baking tin and bake till a crisp brown. They may need a
little basting, or to be turned over to brown equally.

The filling for


Sausage Rolls

is compounded exactly as above, but should be rather moister, and have more
butter added to prevent their being too dry. Have quantity required of
rough puff pastry. [Footnote: See Pastry.] Roll out and divide into 9 or
10 4-inch squares. Put a little sausage meat in centre, wet the edges and
fold over. Press the edges lightly together with pastry cutter, if you have