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Orange Sauce for Ducks and Wild Fowl

Boil the yellow rind of two Seville oranges until it is quite tender. Cut it into thin strips about half an inch long. Pour over these the strained juice of the oranges, a glassful of sherry or Madeira, and a quarter of a pint of white stock. Simmer gently for five or six minutes, then add a pinch of cayenne and a little salt, if required. Serve very hot. Probable cost, exclusive of the wine, 4d. Sufficient for five or six persons.