Oxford Sausages

Name: Oxford Sausages
Yield: 6 servings
Ingredients: Take 1 lb. of young pork, fat and lean; lean veal, 1 lb.; with 1 lb. of beef suet; Add i ,1b. of grated bread; half the peel of a I lemon shred fine; a nutmeg grated; a few sage leaves chopped fine; a teaspoonful of peppier; and 2 of salt; some savory; thyme; and marjoram

From Consult me, 1902

Serves 6

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 358. The excerpt below is the record exactly as published.

OXFORD SAUSAGES. -Take 1 lb. of young pork, fat and lean, with- out gristle ; lean veal, 1 lb. ; chop all together with 1 lb. of beef suet. Add i ,1b. of grated bread, half the peel of a I lemon shred fine ; a nutmeg grated ; a few sage leaves chopped fine ; a tea- spoonful of peppier, and 2 of salt ; some savory, thyme, and marjoram

Cook this with the app: pantry check, scaling, and the assistant.