Orange Gravy for Wild Fowl

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

For boiling with gravy

half a pint of rich and highly-flavoured brown gravy, or Espagnole ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
half the rind of a Seville orange, pared as thin as possible
a small strip of lemon-rind ↝ Lemon, raw [Citrus fruits]
a bit of sugar the size of a hazel-nut ↝ Sugar, NFS [Sugars and honey]

To add after straining

a quarter pint of port or claret
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a tablespoonful of Seville orange-juice ↝ Orange, raw [Citrus fruits]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (5)

Boil for about ten minutes, in half a pint of rich and highly-flavoured brown gravy, or Espagnole, half the rind of a Seville orange, pared as thin as possible, and a small strip of lemon-rind, with a bit of sugar the size of a hazel-nut.
Strain it off.
Add to it a quarter pint of port or claret, the juice of half a lemon, and a tablespoonful of Seville orange-juice.
Season it with cayenne.
Serve it as hot as possible.

Original Text

ORANGE GRAVY FOR WILD FOWL.

Boil for about ten minutes, in half a pint of rich and highly-flavoured brown gravy, or Espagnole, half the rind of a Seville orange, pared as thin as possible, and a small strip of lemon-rind, with a bit of sugar the size of a hazel-nut. Strain it off, add to it a quarter pint of port or claret, the juice of half a lemon, and a tablespoonful of Seville orange-juice: season it with cayenne, and serve it as hot as possible.

103Gravy, 1/2 pint; 1/2 the rind of a Seville orange; lemon-peel, 1 small strip; sugar, size of hazel-nut: 10 minutes. Juice of 1/2 a lemon; Seville orange-juice, 1 tablespoonful; cayenne. See also Christopher North’s own sauce, page 119.

Notes

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