Prick the sausages with a fork (this prevents them from bursting), and put them into a frying-pan with a small piece of butter.

Keep moving the pan about, and turn the sausages 3 or 4 times. In from 10 to 12 minutes they will be sufficiently cooked, unless they are _very

large_, when a little more time should be allowed for them. Dish them with or without a piece of toast under them, and serve very hot. In some counties, sausages are boiled and served on toast. They should be

plunged into boiling water, and simmered for about 10 or 12 minutes.