Oxford Sauce Recipes
OXFORD SAUCE
This was taken from "Mrs. Elliott's Housewife, Containing Practical Receipts in Cookery" by Mrs. Sarah A. Elliott of Oxford, NC published in New York in 1870. The amount of mustard was originally one gill. A gill equals 1/2 cup.
Provided by Dan-Amer 1
Categories Sauces
Time 20m
Yield 1/2 gallon
Number Of Ingredients 6
Steps:
- Mix all of the ingredients well together until the sugar has dissolved, then bottle the sauce for fish and meat.
TRADITIONAL HOMEMADE ENGLISH OXFORD SAUSAGES - OXFORD BANGERS!
My low fat version of these famous English sausages. An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, well flavoured with herbs and lemon. They are shaped in the hands before frying, and do not have skins, making them ideal to make if you do not have a sausage skin attachment. If you have a problem using veal, substitute it for beef instead!
Provided by French Tart
Categories Breakfast
Time 35m
Yield 12-16 Sausages, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mince or very finely chop the pork and veal. Put the minced meat in a large mixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and herbs. Mix together and season to taste. Add the lightly beaten egg to the mixture and mix well with a fork until all the ingredients are thoroughly combined and bound together.
- With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
- Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
- Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.
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