CORNMEAL SAUSAGES

Place in a saucepan One and one-half cups of boiling water, One cup of finely chopped onion, One cup of finely chopped left-over meat, One teaspoon of salt, One teaspoon of white pepper, One-half teaspoon of poultry seasoning, Two-thirds cup of cornmeal. Stir well to prevent lumping and cook slowly for one-half hour. Turn into a bowl and let cool. Form into sausages, then roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce.