Put in a saucepan several whole sausages with a little water, and when they are cooked skin and crush them and add some brown stock or tomato sauce.
Put the polenta (or cornmeal mush) in a fireproof receptacle, season with grated cheese, the crushed sausages and a piece of butter. Put it in the oven and serve when hot.
Make a very stiff mush of cornmeal cooked in milk. Salt it well and spread out on the bread board in a sheet about one inch thick. When cold, cut in little diamonds or squares and place these in a buttered baking dish. Prepare the =Bolognese sauce= according to the following recipe: Chop 1/4 lb. round steak, a slice of pork or bacon, one small carrot 1/4 onion, one large piece celery. Put the meat and vegetables over the fire with a piece of butter. When the meat has browned add half a tablespoon of flour and wet the mixture with hot water or broth, allowing it to simmer from half an hour to an hour. It is done when it is the consistency of a thick gravy.
Make a smooth white sauce with milk cornstarch and butter. Over a layer of the polenta, cut as above and placed in the baking dish sprinkle some grated cheese and a few tablespoons each of the white sauce and the meat sauce. Repeat until the dish is full. Bake until the top is nicely browned. This dish seems very elaborate, but it is very delicious and a meal in itself.
The Bolognese sauce is also used to season macaroni or spaghetti in lieu of the tomato sauce or the brown stock.
Take some rolls, and by means of a round opening on the top, as large as a half dollar piece or less, extract nearly all the crumb, leaving the crust intact, but not too thin. Wet inside and outside with hot milk, and when they are fairly soaked, dip in beaten eggs and fry them in lard or oil. When beginning to brown, fill them with meat that has been previously chopped and cooked. This chopped meat ought to be made with breast of chicken, chicken giblets, liver etc., brown stock and some flour to hold it together.
The stock from this dish may very well be used to season macaroni or boiled rice. Care must be taken, however, not to draw away all the juice of the meat in order to have a sauce too rich at the expense of the principal dish.