Republican Herald

Oxford Sausages.—The following recipe for making the celebrated Oxford Sausages, so much desiderated by the lovers of good eating in England, is from a late English publication. Now is the time to try it here:

Ingredients: One pound and a half of pig meat, cut from the griskins without any skin, and a half pound of veal. One pound and a half of beef suet. The yolks and whites of five eggs. A dessert spoonful of sifted sage, after being well dried. Pepper and salt to taste.

How to make the above into Sausages: —

Chop the meat into small pieces and then pound it together in a marble mortar till it is short and tender. Chop the suet very fine, and when the eggs are well beaten together, after the white specks are taken out, pour the liquid over the pounded meat and chopped suet, well kneading it together with a clean hand throwing in the sifted sage, and pepper and salt from a coarseish pepper box during the operation, so as to let them impregnate the whole mass without being predominate in any part of it.

Press the whole when well mixed together into a wide mouthed jar, and keep it from the air in a cold place. Roll the sausages on a floured board and use very little grease in frying them, as they will be almost fat enough to fry themselves with the aid of a frying pan.