Best Oxford Sauce Recipes
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
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.
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