Orange Sauce
for wild ducks and other such fowl.
Boil half a pint of brown gravy, and add a somewhat less quantity of claret, with salt, cayenne, the strained juice of two Seville oranges and a scraping of the zest.
Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.
for wild ducks and other such fowl.
Boil half a pint of brown gravy, and add a somewhat less quantity of claret, with salt, cayenne, the strained juice of two Seville oranges and a scraping of the zest.