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GRAVY, ORANGE (suitable for Wild Water-fowl)

Cut a small onion into little pieces, and put it into a saucepan, with half a pint of veal stock, three or four leaves of basil, and the rind of a Seville orange-or, failing this, a lemon. Simmer gently for twenty minutes, strain the gravy, and add the juice of the orange, half a salt-spoonful of salt, half a salt-spoonful of pepper, and a wine-glassful of port or claret. Return the liquid to the saucepan, make it as hot as possible without letting it boil, and serve in a tureen. Probable cost, 3d., exclusive of the wine. Sufficient for five or six persons.