2 lb Sausage meat
4 Eggs
1 c Butter
1 c Milk
Cracker or bread crumbs Add powdered cracker or stale bread crumbs sufficient to thicken, while on the fire. Roll in oblong shapes and fry in lard. Roll the balls in cracker dust before frying. Mrs. R. K. M. From Housekeeping in Old Virginia, 1879