Home › The Principles of Cookery › Boar's Head Sauce

Boar's Head Sauce

Take the rind of two oranges, and slice it. Rub two or three lumps of sugar on two more oranges, put the sugar into a basin with six or seven table-spoonfuls of red currant jelly, a little white pepper, one shallot, one spoonful of mixed mustard, and enough port wine to make the sauce as thick as good cream; add the orange-rind slices, which should be cut very thin, and bottle for use. This sauce is useful for nearly every kind of cold meat. Probable cost, 1s. 6d.