Oxford Sauce Recipes
OXFORD SAUCE
This was taken from "Mrs. Elliott's Housewife, Containing Practical Receipts in Cookery" by Mrs. Sarah A. Elliott of Oxford, NC published in New York in 1870. The amount of mustard was originally one gill. A gill equals 1/2 cup.
Provided by Dan-Amer 1
Categories Sauces
Time 20m
Yield 1/2 gallon
Number Of Ingredients 6
Steps:
- Mix all of the ingredients well together until the sugar has dissolved, then bottle the sauce for fish and meat.
OXFORD SAUCE
This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.
Provided by Sharon123
Categories Sauces
Time 15m
Yield 1 cup, about
Number Of Ingredients 9
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.
Nutrition Facts : Calories 556.1, Fat 0.7, SaturatedFat 0.1, Sodium 79.1, Carbohydrate 127.4, Fiber 9.5, Sugar 76.8, Protein 4.5
MIGNONETTE SAUCE
A classic Mignonette Sauce recipe
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell.
SUBLIME OXFORD SANDWICH
My version of a delicious vegetarian sandwich I first had in Oxford, England. It is great as an appetizer or sandwich entree with a soup. You could easily put too much of the fig on, so go easy with the fig. A little dab will do ya.
Provided by Jeannine
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Toast bread and spread goat cheese on half the bread slices.
- Arrange cucumber and tomato slices on top of goat cheese. Sprinkle with chopped red bell pepper and basil.
- Distribute small amounts of fig spread atop red bell pepper layer; top with remaining 2 slices bread.
Nutrition Facts : Calories 211.8 calories, Carbohydrate 28 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 4.9 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 296.3 mg, Sugar 5.5 g
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