Sausages, Spadbury’s Oxford

Name: Sausages, Spadbury’s Oxford
Yield: 10 servings
Ingredients: a pound and a half of pork; the same of veal; three quarters of a pound of beef suet; the crumbs of a penny loaf; a little dried sage; pepper; salt

From Consult me, 1902

Serves 10

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 440. The excerpt below is the record exactly as published.

USAGES, Spadbury’s Ox- ford. — Chop a pound and a half of pork, and the same of veal, cleared of skin and sinews ; and three quarters of a pound of beef suet ; mince and mix them ; steep the crumbs of a penny loaf in water, and mix it with the meat, also a little dried sage, pepper, and salt

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