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English cookbook, 1799
Page 322
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Oxford Sausages Miss Topham Middleham Take Porke and equal parts of fat & lean - to every pound pound add half a lb of Bread crumbs, 20 leaves of sage choped very fine, adding a little very finely chopped Lemon peel, nutmeg, pepper & salt to taste add what eggs you please, and put into skins Pressed Beef Take half a thin Flank (the lean part) and put upon it a pound of salt & 2 ounce of salt Peter turn it over every two days for a fortnight then boil it gently five hours - Take it out and press it well and afterwards trim it neatly serve it up with aspect Jelly at the top -
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Oxford Sausages Miss Topham Middleham Take Porke and equal parts of fat & lean - to every pound pound add half a lb of Bread crumbs, 20 leaves of sage choped very fine, adding a little very finely chopped Lemon peel, nutmeg, pepper & salt to taste add what eggs you please, and put into skins Pressed Beef Take half a thin Flank (the lean part) and put upon it a pound of salt & 2 ounce of salt Peter turn it over every two days for a fortnight then boil it gently five hours - Take it out and press it well and afterwards trim it neatly serve it up with aspect Jelly at the top -
Szathmary Culinary Manuscripts and Cookbooks
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