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Bigarade Sauce

Take the peel of half a Seville bitter orange, and cut it into strips, put them in a stewpan, with sufficient water to cover, boil for ten minutes, and drain on a sieve. Put in a stewpan half a pint of Espagnole sauce, half a pint of rich stock or roast-meat gravy, and half the juice of the orange. Allow all to reduce to half its quantity, strain, and add the orange peel, a tea-spoonful of lemon juice, and a glass of port wine, season with pepper and salt, boil up again, and serve with roast wild duck or other game. Probable cost, 10d.