Fryed Sausages.
TAKE half a pound of sausages, and six apples; slice four about
as thick as a crown, cut the other two in quarters, fry them with
the sausages of a fine light brown, lay the sausages in the middle
of the dish, and the apples round. Garnish with the quartered
apples.
Stewed cabbage and sausages fryed is a good dish; then heat
cold peas pudding in the pan, lay it in a dish, and the sausages
round, heap the pudding in the middle, and lay the sausages all
round thick up edge-ways, and one in the middle at length.