oup, No. 229.

_Steaks._--(No. 85.)

Cut the steaks rather thinner than for broiling. Put some butter, or No.
83, into an iron frying-pan, and when it is hot, lay in the steaks, and
keep turning them till they are done enough. For sauce, see No. 356, and
for the accompaniments, No. 94.

_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.

N.B. Sausages, when finely chopped, are a