Orange and Wine Sauce
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)
ORANGE GRAVY FOR WILD FOWL
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? email@example.com
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
BUILT WITH WHIMBERRY