OXEN, To Prevent them Jumping Fences. — Clip off the eyelashes
from the under lids with a pair of scissors, and the disposition to jump will
be effectually destroyed. The animal will not attempt a fence until the
eyelashes are grown again, when they should be clipped once more.
OXFORD CAKES. — Flour, three pounds ; butter, three-quarters
of a pound ; salt, one teaspoonful ; cinnamon, a quarter of an ounce ; nut-
meg, cloves, and mace, finely powdered, of each a small quantity ; sugar,
six ounces ; cream, one pint mountain wine, one glassful ; ambergris,
one grain ; eggs, four ; rosewater, half a gill ; ale yeast, half a pint.
Knead well, stand it near the fire, and when well risen, add half a pound
of minced sultanas and a pound and a half of dried currants✪ Oxford Cakes. Bake in a
slow oven. Mix a little rose-water with an egg, with which cover the top
of the cake, sift over some caster sugar, and put into the oven to dry.
OXFORD PUDDINGS. — Breadcrumbs, four ounces; currants
and suet, of each a quarter of a pound ; sugar, a dessert-spoonful ; grated
lemon peel and allspice, of each a small quantity. Mix the whole with
four eggs, make into balls, and fry in batter to a light brown. Serve with
sweet sauce, or butter sauce with a glass of rum stirred into it.
OXFORD SAUSAGES. — Mince one pound of lean pork, one
pound of veal, and one pound of fat pork ; add one pound of breadcrumbs,
some thyme, parsley, sage, shalot or garlic, marjoram, nutmeg, pepper,
and salt Mix the whole with a yolk of a well-beaten egg✪ Oxford Sausages and as much of
the white as is required to moisten the bread ; then press into skins, or
simply roll them into shape and broil over the fire, or fry in fresh butter.
OX-GALL (PREPARED). — Boil one ounce of alum in a pint of
fresh gall until the former is dissolved ; then boil an ounce of salt in a quart
of fresh gall. Keep the two solutions bottled separately for three months ;
pour off the clear, mix them together ; let them settle, and decant the pure
gall.
OX-TAIL SOUP. — Cut a good-sized ox-tail into several pieces and
fry brown in butter. Slice three onions and two carrots, and when the
ox-tail is removed from the pan fry these brown also. When done tie them
in a bag with a bunch of thyme and drop into the soup pot. Lay the pieces
of ox-tail in the same. Cut two pounds of lean beef into small slices ; grate
over them two whole carrots, and add four quarts of cold water, with pepper
and salt. Boil gently from four to six hours, according to the size of the
tail. Strain a quarter of an hour before serving it. Thicken with two
tablespoonfuls of flour, boil ten minutes longer, put in two lumps of sugar
and a glass of port wine✪ Ox-Tail Soup, and serve at once.
OX TONGUES. — See Beef Tongues.
OYSTERS AU CITRON. — Open the oysters, leaving them in
their bottom shells, and squeeze over them some fresh lemon juice and a
little soluble cayenne.
OYSTER FRITTERS. — Make a batter of flour, milk, and eggs,
the same as for pancakes, and slightly season it with nutmeg. Pour it into
a pan containing plenty of hot lard, drop in the oysters, after bearding them,
and fry them a delicate brown. Serve in a dish on a folded napkin.
Page 159 · 3 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
OXEN, To Prevent them Jumping Fences. — Clip off the eyelashes from the under lids with a pair of scissors, and the disposition to jump will be effectually destroyed. The animal will not attempt a fence until the eyelashes are grown again, when they should be clipped once more.
OXFORD CAKES. — Flour, three pounds ; butter, three-quarters of a pound ; salt, one teaspoonful ; cinnamon, a quarter of an ounce ; nutmeg, cloves, and mace, finely powdered, of each a small quantity ; sugar, six ounces ; cream, one pint mountain wine, one glassful ; ambergris, one grain ; eggs, four ; rosewater, half a gill ; ale yeast, half a pint. Knead well, stand it near the fire, and when well risen, add half a pound of minced sultanas and a pound and a half of dried currants. Bake in a slow oven. Mix a little rose-water with an egg, with which cover the top of the cake, sift over some caster sugar, and put into the oven to dry.
OXFORD PUDDINGS. — Breadcrumbs, four ounces; currants and suet, of each a quarter of a pound ; sugar, a dessert-spoonful ; grated lemon peel and allspice, of each a small quantity. Mix the whole with four eggs, make into balls, and fry in batter to a light brown. Serve with sweet sauce, or butter sauce with a glass of rum stirred into it.
OXFORD SAUSAGES. — Mince one pound of lean pork, one pound of veal, and one pound of fat pork ; add one pound of breadcrumbs, some thyme, parsley, sage, shalot or garlic, marjoram, nutmeg, pepper, and salt Mix the whole with a yolk of a well-beaten egg and as much of the white as is required to moisten the bread ; then press into skins, or simply roll them into shape and broil over the fire, or fry in fresh butter.
OX-GALL (PREPARED). — Boil one ounce of alum in a pint of fresh gall until the former is dissolved ; then boil an ounce of salt in a quart of fresh gall. Keep the two solutions bottled separately for three months ; pour off the clear, mix them together ; let them settle, and decant the pure gall.
OX-TAIL SOUP. — Cut a good-sized ox-tail into several pieces and fry brown in butter. Slice three onions and two carrots, and when the ox-tail is removed from the pan fry these brown also. When done tie them in a bag with a bunch of thyme and drop into the soup pot. Lay the pieces of ox-tail in the same. Cut two pounds of lean beef into small slices ; grate over them two whole carrots, and add four quarts of cold water, with pepper and salt. Boil gently from four to six hours, according to the size of the tail. Strain a quarter of an hour before serving it. Thicken with two tablespoonfuls of flour, boil ten minutes longer, put in two lumps of sugar and a glass of port wine, and serve at once.
OX TONGUES. — See Beef Tongues.
OYSTERS AU CITRON. — Open the oysters, leaving them in their bottom shells, and squeeze over them some fresh lemon juice and a little soluble cayenne.
OYSTER FRITTERS. — Make a batter of flour, milk, and eggs, the same as for pancakes, and slightly season it with nutmeg. Pour it into a pan containing plenty of hot lard, drop in the oysters, after bearding them, and fry them a delicate brown. Serve in a dish on a folded napkin.
Records on this page
Oxford CakesOxford SausagesOx-Tail Soup