104. ANOTHER METHOD FOR MAKING BOAR'S HEAD SAUCE.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

rind off two Seville oranges ↝ Orange, raw [Citrus fruits]
juice of the two oranges ↝ Orange, raw [Citrus fruits]
one pound of red currant-jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
half a pint of port wine
half a teaspoonful of cinnamon powder ↝ Baobab powder [Fruits and Fruit Juices]

Instructions (4)

Pare the rind off two Seville oranges, free from any of the white pith, cut it into fine shreds, parboil them and drain it on a sieve.
Put the shredded rind into a small stewpan, containing the juice of the two oranges, together with one pound of red currant-jelly, half a pint of port wine, and half a teaspoonful of cinnamon powder.
Simmer the whole together in a stewpan.
Serve when cold.

Original Text

104. ANOTHER METHOD FOR MAKING BOAR'S HEAD SAUCE.
PARE the rind off two Seville oranges, free from any of the white pith, cut it into fine shreds, parboil them and drain it on a sieve; then put it into a small stewpan, containing the juice of the two oranges, together with one pound of red currant-jelly, half a pint of port wine, and half a teaspoonful of cinnamon powder; simmer the whole together in a stewpan, and serve when cold.

Notes

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