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To Make Very Good Oxford Sausages
Miss Wettin’s manuscript book, 18th century Lent by Lady Gomme
Preparation info
- Difficulty
Easy
Appears in
Published 1932
Ingredients
- Pork and veal equal quantities
- good beef suet half as much
- pepper, salt, nutmeg, sage and thyme
Method
- Free the pork and veal from all sinews and skin.
- Chop the meat very small.
- Chop the suet and add that.
- And chop all together till very fine.
- Then season with pepper, salt, nutmeg, and the sage, and thyme minced small.
- Then work it up with one or more eggs and
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