Oxford Punch. — Eub the rind of three
fresh, lemons with half a pound of loaf sugar,
in lumps, until all the yellow part is taken off.
Put the sugar into a largo jug with the thin rind
of a Seville orange and a lemon, the strained
juice of three yeville oranges and eight lemons,
and a pint of liquid calf's-foot jelly. Mix these
ingredjents thoroughly. Pour over them two
quarts of boiling water, and set the jug which
contains them on the hob for twenty minutes.
Strain the mixture into a punch-bowl, and
when it is cool, mix with it a bottle of capillairc,
a pint of brandy, a pint of rum, half a pint
of light mnc, and a quart of orange shrub✪ Oxford Punch.
Sufficient for nearly a gallon of punch.
Oxford Sausages. — Mince very finely
one pound of lean veal, one pound of lean pork,
and one pound of beef suet. Add three tea-
spoonfuls of salt, half a tea-spoonful of cayenne,
a tea-spoonful of pepper, and half a pound of
stale roll, which has been crumbled and soaked
in butter for two or three minutes. Three-parts
fiU the prepared skins w4th the mixture, and
fry them before serving. If it is preferred
that the sausages should be seasoned, add the
finely-minced rind of half a lemon, a nutmeg,
grated, a table-spoonful of powdered sage, and
a small tea-spoonful of lemon thyme✪ Oxford Sausages, sweet
marjoram, and basil. A chopped anchovy is by
some persons considered an improvement ; but,
generally speaking, the sausages are preferred
plain. Time to fry, ten or fifteen minutes.
Probable cost, lOd. per poimd. Sufficient for
eight or ten persons.
Oxford Sausages, with.out Skins
(Theodore Hook's recipe). — -Take a pound and a
half of pork from the griskin, freed entirely
from skin, a pound and a half of beef suet, and
half a pound of lean veal. Mince all very
finely, seixirately at fii-st, and afterwards to-
gether. Mix thoroughly, as the excellence
of the sausages depends in a great measure
upon the mLxing. Season -svith three small
tea-spoonfuls of salt, one tea-sijoonful of
pepper, a quarter of a tea-spoonful of cayenne,
and a dessert-spoonful of diied, powdered, and
sifted sage, and bind the mixtui-e together with
five well-beaten eggs✪ Oxford Sausages without Skins. Press the meat into a
stone jar, and keep it in a cool place. It will
remain good for two or three days in summer,
and nearly a week in -ftonter. AVhen wanted
for use, roll the mixture into the usual shape,
or into balls, on a floured board, and fry the
sausages before serving. Time, ten or fifteen
minutes to fry. Probable cost. Is. per pound.
Sufficient for eight or ten persons.
Oyster and Fish Pie (see Fish and
Oyster Pie).
Oyster and Lobster Pie {see Lobster
and Oyster Pie).
Oyster Sauce, Beef Stewed and [see
Eeef Stewed and Oyster Sauce).
Oyster Sauce for Fowl {see Fowl,
AVhite Oyster Sauce for).
Oysters. — Oyster-beds have in past years
been so over-fished, that oysters are at the
present time very expensive. As, however,
st«ps have been taken by Government to
Page 1059 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Oxford Punch. — Rub the rind of three fresh lemons with half a pound of loaf sugar, in lumps, until all the yellow part is taken off. Put the sugar into a largo jug with the thin rind of a Seville orange and a lemon, the strained juice of three Seville oranges and eight lemons, and a pint of liquid calf's-foot jelly. Mix these ingredjents thoroughly. Pour over them two quarts of boiling water, and set the jug which contains them on the hob for twenty minutes. Strain the mixture into a punch-bowl, and when it is cool, mix with it a bottle of capillairc, a pint of brandy, a pint of rum, half a pint of light wine, and a quart of orange shrub. Sufficient for nearly a gallon of punch.
Oxford Sausages. — Mince very finely one pound of lean veal, one pound of lean pork, and one pound of beef suet. Add three teaspoonfuls of salt, half a tea-spoonful of cayenne, a tea-spoonful of pepper, and half a pound of stale roll, which has been crumbled and soaked in butter for two or three minutes. Three-parts fill the prepared skins with the mixture, and fry them before serving. If it is preferred that the sausages should be seasoned, add the finely-minced rind of half a lemon, a nutmeg, grated, a table-spoonful of powdered sage, and a small tea-spoonful of lemon thyme, sweet marjoram, and basil. A chopped anchovy is by some persons considered an improvement ; but, generally speaking, the sausages are preferred plain. Time to fry, ten or fifteen minutes. Probable cost, lOd. per poimd. Sufficient for eight or ten persons.
Oxford Sausages, with.out Skins
(Theodore Hook's recipe). — -Take a pound and a half of pork from the griskin, freed entirely from skin, a pound and a half of beef suet, and half a pound of lean veal. Mince all very finely, separately at first, and afterwards together. Mix thoroughly, as the excellence of the sausages depends in a great measure upon the mLxing. Season with three small tea-spoonfuls of salt, one tea-sijoonful of pepper, a quarter of a tea-spoonful of cayenne, and a dessert-spoonful of dried, powdered, and sifted sage, and bind the mixture together with five well-beaten eggs. Press the meat into a stone jar, and keep it in a cool place. It will remain good for two or three days in summer, and nearly a week in winter. AVhen wanted for use, roll the mixture into the usual shape, or into balls, on a floured board, and fry the sausages before serving. Time, ten or fifteen minutes to fry. Probable cost. Is. per pound. Sufficient for eight or ten persons.
Oyster and Fish Pie (see Fish and Oyster Pie).
Oyster and Lobster Pie {see Lobster and Oyster Pie).
Oyster Sauce, Beef Stewed and [see Eeef Stewed and Oyster Sauce).
Oyster Sauce for Fowl {see Fowl, White Oyster Sauce for).
Oysters. — Oyster-beds have in past years been so over-fished, that oysters are at the present time very expensive. As, however, steps have been taken by Government to
Records on this page
Oxford PunchOxford SausagesOxford Sausages without Skins