Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Orange Gravy

Sauces and Spicery

Gravy with orange, a sauce for goose and game (Acton 1845, Kitchiner 1845, Mrs.B).

Original Receipt from 'The Cook's Oracle' by William Kitchiner (Kitchiner 1830)

Orange-gravy Sauce, for wild Ducks, Woodcocks, Snipes, Widgeon, and Teal, &c
Set on a saucepan with half a pint of veal gravy, add to it half a dozen leaves of basil, a small onion, and a roll of orange or lemon-peel, and let it boil up for a few minutes, and strain it off. Put to the clear gravy the juice of a Seville orange, or lemon, half a tea-spoonful of salt, the same of pepper, and a glass of red wine; send it up hot. Eschalot and Cayenne may be added.
Obs.-This is an excellent sauce for all kinds of wild water-fowl.

The common way of gashing the breast and squeezing in an orange, cools and hardens the flesh, and compels every one to eat duck that way: some people like wild fowl very little done, and without any sauce.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate 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 ... Bookshop

Email: editor@foodsofengland.co.uk