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.
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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.
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