February 25, 1918 – Sausage Cakes
Take 1 lb sausages (skinned), 3 or 4 bread crusts, soaked, crumbled, and seasoned with pepper and salt; mix together, and form into small round cakes on a floured board. Fry in clarified fat till brown. Brown a little salted flour; add hot water or vegetable stock, and make a smooth gravy. Stew the sausages gently in the gravy for 1½ hours. Serve apple sauce with it.