OXFORD SAUCE

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Oxford Sauce image

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

1/2 gallon vinegar
1/2 tablespoon cayenne pepper
1/2 teaspoon allspice
2 tablespoons grated fresh horseradish
1/2 cup English mustard powder
1/4 lb sugar

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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