Oxford Sauce Tesco Food

OXFORD SAUCE

Oxford Sauce image

This was taken from "Mrs. Elliott's Housewife, Containing Practical Receipts in Cookery" by Mrs. Sarah A. Elliott of Oxford, NC published in New York in 1870. The amount of mustard was originally one gill. A gill equals 1/2 cup.

Provided by Dan-Amer 1

Categories Sauces

Time 20m

Yield 1/2 gallon

Number Of Ingredients 6

Ingredients

1/2 gallon vinegar
1/2 tablespoon cayenne pepper
1/2 teaspoon allspice
2 tablespoons grated fresh horseradish
1/2 cup English mustard powder
1/4 lb sugar

Steps:

Mix all of the ingredients well together until the sugar has dissolved, then bottle the sauce for fish and meat.

OXFORD SAUCE

Oxford Sauce image

This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.

Provided by Sharon123

Categories Sauces

Time 15m

Yield 1 cup, about

Number Of Ingredients 9

Ingredients

3 shallots, minced
1 orange
1 lemon
1/4 teaspoon sugar
1 dash cayenne
1/3 cup red currant jelly, melted
1/3 cup port wine
1/2 teaspoon prepared mustard
1 dash ginger

Steps:

Cook shallots in a little water for 1 or 2 minutes.
Drain.
Cut off thinnest possible peeling from the orange and lemon.
Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes.
Drain.
Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl.
Mix well.
Makes about 1 cup.

Nutrition Facts : Calories 556.1, Fat 0.7, SaturatedFat 0.1, Sodium 79.1, Carbohydrate 127.4, Fiber 9.5, Sugar 76.8, Protein 4.5

OXFORD SAUSAGE

Oxford Sausage image

These are succulent and meaty, well-flavoured with herbs and lemon. They are shaped by hands before cooking and do not have skins. They remind me of the sausage my mother bought from the local butcher when I was a kid. These keep very well in the fridge or freezer and can be reheated quickly.

Provided by Millereg

Categories Breakfast

Time 22m

Yield 3 lbs, approx uncooked weight, 16-20 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground pork, lean
1 lb ground lamb, ground veal or ground turkey,lean
12 ounces shredded suet
8 ounces fresh breadcrumbs
1/2 lemon, zest only
1 teaspoon grated nutmeg
1 tablespoon fresh mixed herbs, , chopped
1 teaspoon fresh sage, chopped
1 egg, beaten
plain flour (for coating)

Steps:

Put the meats into a large bowl and add the suet, breadcrumbs, lemon zest, nutmeg and herbs.
Mix well, add the egg and mix again with a fork until everything is thoroughly combined.
With floured hands, form the mixture into sausage (links) shapes.
Coat each sausage with flour, shaking off any excess.
Cook the sausages under a hot broiler, turning frequently, until evenly browned and cooked through.

Nutrition Facts : Calories 422.2, Fat 34.9, SaturatedFat 17.2, Cholesterol 75.9, Sodium 153.5, Carbohydrate 11.3, Fiber 0.9, Sugar 1, Protein 14.8

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