Oxford Sausages
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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 The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 4. The excerpt below is the record exactly as published.
Oxford Sausages. Chop a pound and half of pork, and the same of veal, cleared of skin and sinews; add three quarters of a pound of beef suet ; mince and mix them. Steep the crumb of a penny loaf in water ; mix it with the meat ; add a little dried sage, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.