Take out, wipe dry, and lay in a hot frying-pan, in which has been melted a tablespoonful of hot lard or drippings.

Turn often.

As soon as brown they are done.

If gravy is wanted, stir a tablespoonful of flour into the fat in the pan; add a cup of boiling water, and salt to taste,--about a saltspoonful,--and pour, not _over_, but around the sausages.

Serve hot.
FRIZZLED BEEF.
Half a pound of smoked beef cut very thin.