Home › The Principles of Cookery › ORANGE CREAM SAUCE (for Puddings and sweet dishes)

ORANGE CREAM SAUCE (for Puddings and sweet dishes)

Soak the thin rind of half a small Seville orange in four table-spoonfuls of water for half an hour. Strain the liquid, add two ounces of loaf sugar and the juice of a St. Michael orange, and boil quickly for two minutes. When nearly cold, mix it with half a pint of thick cream and a table-spoonful of rum, and serve. Probable cost, 1s. 2d. Sufficient for six or eight persons.