Oxford
It is not a comforting reflection that our two most ancient and renowned universities, with all their scholarship, all the wisdom of the classics to command, and all the heights of philosophy beneath their feet, have been able to add to the enjoyments of the table nothing more than an humble sausage. What is learning, what is science, if this be its farthest reach to evolve only a sausage from the inner consciousness? Each University has one; but Oxford has certainly the best of it. Whereas both of these great schools chop logic and pork, Oxford in addition chops veal and the fat of beeves.
Oxford Sausage. - Mince one pound each of prime young pork, veal, and the freshest beef fat, all cleared of skin and sinews; steep the crumb of a twopenny loaf in Oxtau It milk and water; grate a little zest of lemon, also a little nutmeg; chop a few sage leaves and some thyme; and pound a small quantity of long pepper and salt. Mix all together and press it down close in a pan for use. may be stuffed in skins like other sausage meat; but is generally rolled out as wanted, and either fried in fresh butter of a fine brown colour or broiled over a clear fire. This is what ages of learning have taught the wise men of the Isis to fix upon as the only preparation of food to which the name of Oxford may worthily be linked.
Oxford Punch.-The great characteristic of this punch is its having a quantity of calf's foot jelly dissolved in it. The wise men of the Isis respect the name of their township, and have decreed that the kine from which it takes its name should not only ford their river, but should also enter into their sausages in the form of beef fat and youthful undergraduate veal, and should, in the frisky form of calf's feet, gambol into their punch.