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Scottish

From Cooking the Oxo way (1950).

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A historical recipe

Cooking the Oxo way, by Liebig's Extract of Meat Company (1950).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 1 teacupful hot water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. .
  2. Combine sausage meat, oatmeal and finely chopped onion.
  3. .
  4. Dissolve Oxo in 1 teacupful hot water.
  5. .
  6. Moisten meat mixture with beaten egg and Oxo stock.
  7. .
  8. Mix thoroughly and season if necessary.
  9. .
  10. Put into a greased pudding basin.
  11. .
  12. Tie down and steam 2 hours.
  13. .
  14. Serve hot with Oxo gravy or cold with salad.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
Source not stated by archive.org
Credit

From Cooking the Oxo way (1950), printed page 21, digitised by the Internet Archive: https://archive.org/details/b33415237

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.