Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Orange and Wine Sauce
Sauces and Spicery

Orange juice and zest in thickened stock with wine.

See also: Orange Gravy

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton: (Acton 1845)

Boil for about ten minutes, in half a pint of rich and highlyflavoured 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.

The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Serves: 4

25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Stock (1/2 pint)
2 Tablespoon Orange juice
1 Teaspoon Orange zest
150 ml Port (1/4 pint)
1/4 Teaspoon Freshly ground black pepper
1/4 Teaspoon Redcurrant jelly
Melt the butter in a saucepan, add the flour and stir well to make a roux.
Add the stock and stir until the sauce is thick and smooth.
Stir in the orange juice, zest, port and pepper.
Add the redcurrant jelly and stir until it is melted.
Add salt to taste.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018