A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Oxford Sausages

2 pages in this part of The British Cookery Book.

Oxford Sausages (Chop a pound and a half)

348. Chop a pound and a half of pork, and the same of veal, cleared of skin and sinews; add three-quarters of a pound of beef-suet; mince…

Oxford Sausages (Chop a pound and a half) (II)

486. Chop a pound and a half of pork, and the same of veal, cleared of skin and sinews; add three quarters of a pound of beef-suet; mince…

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