Oxfordshire is a county in the (central) South-East region of England and these are a collection of local and regional recipes handed down within families who have lived and worked in the Oxfordshire area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.
Take 1 lb (500g) each of lean young pork (traditionally ‘fat’ pork was used, but fashions in eating have changed) and finely-chopped beef suet. Mix together and add 1/2 lb (250g) breadcrumbs, the grated rind of 1 lemon, a pinch of nutmeg and chopped sage leaves, and 1 teaspoonful each of pepper, salt, thyme and marjoram. Mix all these ingredients together. Roll out the mixture into sausage shapes on a floured board. Dip each one into egg and breadcrumbs and fry in deep fat.
Cream together 4 oz (115g) grated cheese (cheddar for preference), 2 oz (60g) butter, and 2 beaten eggs. Add pepper and salt to taste and sufficient white breadcrumbs to make a stiff mixture. Form into dumplings. Roll in brown breadcrumbs and fry in hot fat until brown. These taste very good with tomato sauce.
Steam 6 apricots until tender, then remove their skins and cut them up. When they are cold add sugar to taste, 4 well-beaten eggs and a little thick cream (about 1/4 gill – 35ml). Line a well-buttered dish with puff pastry, pour the mixture into it, place in a hot oven and bake for 30 minutes. Then reduce heat and bake for another 15 minutes. Beat up the whites of 2 eggs, with a little caster sugar added to them. Put this on top of the pudding and return to the oven to brown for another 10 minutes.