Oxford Sauce

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.

• Ready In: 20 mins
• Yields: 1/2 gallon

Ingredients

• 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

Directions

1. Mix all of the ingredients well together until the sugar has dissolved, then bottle the sauce for fish and meat.