Subj : Today in History - 1884
To : All
From : Dave Drum
Date : Wed Feb 01 2023 04:17:00
01 February 1884 - THE FIRST VOLUME OF THE 'OXFORD ENGLISH DICTIONARY'
PUBLISHED: Words from 'A to Ant' are covered in the first fascicle, or
volume, of what will become the world's definitive collection of English
words, their etymology, and their definitions. Public reception of the
first volume will be disappointing, with sales totaling just 4,000.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bangers or Oxford Sausages
Categories: Pork, Beef, Breads, Herbs, Chilies
Yield: 2 Pounds
1/2 lb Pork; ground
1/2 lb Veal; ground
6 oz Pork fat; ground
3 sl White bread w/crusts; fine
- chopped or crumbled
1 ts Salt
1/4 ts Black pepper
1/2 ts Cayenne pepper
1/8 ts Mixed grated nutmeg
1/8 ts Mace
1/4 ts Minced fresh thyme
+=OR=+
1/8 ts Dried thyme
1/4 ts Minced fresh marjoram
+=OR=+
1/8 ts Dried marjoram
2 ts Minced fresh sage
+=OR=+
1 ts Dried sage
1 ts Loose packed, fine grated
- lemon peel
1 lg Egg
Prepared Hog Casings
Knead together the pork, veal, fat, and bread. Stir the
salt, pepper, cayenne, nutmeg and mace, thyme, marjoram,
sage, and lemon peel into the egg, then knead into the
meat mixture.
Firmly stuff the mixture into prepared hog casings. Prick
any air pockets with a pin.
Poach, braise, or fry them before serving.
The raw sausages can be refrigerated for 3 days, poached
or braised sausages for 1 week. They can also be frozen,
raw, poached, or braised, for 3 months
Makes 2 lbs raw sausage
Recipe from:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... "England and America are two countries separated by a common language" GBS
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