Oxford Sauce Food

OXFORD SAUCE

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.

OXFORD SAUCE

Steps:

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

OXFORD SAUCE

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.

CUMBERLAND SAUCE

Steps:

• Blanch the rind in boiling water.
• Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
• Combine cornstarch with reserved juice and add to boiling mixture.
• Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
• Strain the sauce and add the blanched orange rind.

TRADITIONAL HOMEMADE ENGLISH OXFORD SAUSAGES - OXFORD BANGERS!

Steps:

• Mince or very finely chop the pork and veal. Put the minced meat in a large mixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and herbs. Mix together and season to taste. Add the lightly beaten egg to the mixture and mix well with a fork until all the ingredients are thoroughly combined and bound together.
• With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
• Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
• Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.

ESPAGNOLE SAUCE

Steps:

• Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
• Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
• *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).