Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 52

Miss Rogers writes from Marazion, Cornwall, ‘I think our skinless sausages are peculiar to this part of the country. They are well-flavoured with herbs. When we were children, we regarded them as proper sausages and the larger skinned form as base imitations.’

And Professor Saintsbury in A Scrap Book (1922) asks ‘What has come to . . . that admirable variety, the Oxford Sausage (much herbed, skinless and moulded into sausage shape only just before cooking), which was not to be found the last time I ordered it there.’

These skinless sausages are claimed therefore by both Cornwall and Oxford. They can be bought at Oxford (1931). Mr. Charles Clark, The Middle Avenue, Market, still makes them for sale, and claims to be the sole maker of the real thing.

And here is a very old recipe for those who live far away and wish to make them at home. In these days of small hand-mincing machines or mincers, it would be quite easy to do so; putting them into skins is the difficulty.