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 Skinless minced pork sausages with beef suet. Well seasoned with pepper and sweet spices, bound with egg and rolled in flour. Fried and eaten with mustard.  Original Receipt in ‘The Cook’s and Confectioners Dictionary: Or, the Accomplish’d Housewife’s Companion‘ by John Nott (Nott 1723)59. To make Sausages called Oxford Skates Chop the Lean of a Leg of Pork, or Veal small with four Pound of Butter or Beef suet; then season the Meat with Salt, three quarters of an Ounce of Pepper, half the quantity of Cloves and Mace, and a good Handful of Sage chopt small: Mingle all these well together; then take the Yolks of ten Eggs, and the Whites but of seven, and temper them well with the Meat, and as you use them roll them out, with flour, if you please, make Butter boiling hot in a Frying-pan, and fry them brown, then eat them with Mustard. See: Oxford Sausages  |
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