Spadbury's Oxford Sausages

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a pound and a half of pork ↝ Pork, cured, salt pork, raw [Pork Products]
the same of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
three quarters of a pound of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
the crumbs of a penny loaf
a little dried sage ↝ Spices, sage, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Chop a pound and a half of pork, and the same of veal, cleared of skins and sinews.
Add three quarters of a pound of beef suet, mince and mix them.
Steep the crumbs of a penny loaf in water, and with a little dried sage, pepper, and salt, mix with the meat.

Original Text

Spadbury’s Oxford Sausages.

Chop a pound and a half of pork, and the same of veal, cleared of skins and sinews. Add three quarters of a pound of beef suet, mince and mix them. Steep the crumbs of a penny loaf in water, and with a little dried sage, pepper, and salt, mix with the meat.

Notes

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