Oxford Sausages

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Sausage Base

best part of a leg of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a leg of pork ↝ Pork, cured, salt pork, raw [Pork Products]
best beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a little sage ↝ Spices, sage, ground [Spices and Herbs]

Binding and Seasoning

six or seven eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a quarter of a pound of cold water ↝ Water, tap [Tap water]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

For Frying

a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Skin the veal and pork well, and cut it into small dice.
Skin the beef suet well.
Chop the veal, pork, suet, and sage together as fine as forcemeat.
When chopped, put in the eggs and cold water.
Season to your liking with pepper and salt.
Work the mixture up as if you were kneading dough for bread.
Roll it out in the form of sausages.
Let the pan you fry them in be hot, with a bit of butter in it.

Original Text

Oxford Sausages.

Take the best part of a leg of veal and of a leg of pork, of each three pounds; skin it well, and cut it into small dice. Take three pounds of the best beef suet (the proportion of which you may increase or diminish according to your taste,) skin it well; add a little sage, and chop it all together as fine as forcemeat. When chopped, put in six or seven eggs and a quarter of a pound of cold water, and season to your liking with pepper and salt. Work it up as if you were kneading dough for bread; roll it out in the form of sausages, and let the pan you fry them in be hot, with a bit of butter in it.

Notes

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