Young Oxford Sausages

Ingredients

• one pound of young pork
• one pound of beef suet
• half a pound of grated bread
• half the peel of a lemon
• a nutmeg grated
• six sage-leaves chopped fine
• a teaspoonful of pepper
• two of salt
• some thyme, savoury, and marjoram

Method

1. 1

   Mix pork and suet, add bread, lemon peel, nutmeg, sage, pepper, salt, and herbs.

2. 2

   Roll into sausage shapes and fry in butter until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2350. The excerpt below is the record exactly as published.

Young Oxford Sausages.— Take one pound of young pork, fat and lean, without skin or gristle ; one pound of beef suet, chopped fine together; put in half a pound of grated bread, half the peel of a lemon shred, a nutmeg grated, sLx sage-leaves chojiped fine, a tea- spoonful of pepper, and two of salt, some thjTne, savoury, and marjora

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