Orange Fritters
INGREDIENTS for dish for 6 persons. For the batter, lb. of flour, 1/2 oz. of butter, 1/2 saltspoonful of salt, ORANGE GRAVY. 2 eggs, milk, oranges, hot lard or clarified dripping. AVERAGE COST, 8d.
Make a nice light batter with the above proportion of flour, butter, salt, eggs and sufficient milk to make it the proper consistency; peel the oranges, remove as much of the white skin as possible, and divide each orange into eight pieces without breaking the thin skin, unless it be to remove the pips; dip each piece of orange in the batter. Have ready a pan of boiling lard or clarified dripping; drop in the oranges and fry them a delicate brown from 8 to 10 minutes. When done, lay them on a piece of blotting-paper before the fire, to drain away the greasy moisture, and dish them on a white d'oyley; sprinkle over them plenty of pounded sugar, and serve quickly.
TIME. -8 to 10 minutes to fry the fritters; 5 minutes to drain them.
SEASONABLE from November to May.
Orange Gravy (for Wildfowl, Widgeon, Teal, &c.). - INGREDIENTS for sufficient for 2 or 3 birds. pint of white stock, 1 small onion, 3 or 4 strips of lemon or orange peel, a few leaves of basil, if at hand, the juice of a Seville orange, or lemon, salt and pepper to taste, 1 glass of port wine. AVERAGE COST, 9d.
COST, 9d.
ORANGE MARMALADE. and, when nearly cold, put it into a mould previously wetted; and, when quite cold, turn it out on a dish and garnish to taste.
To insure this jelly being clear, the orange and lemon-juice should be well -strained and the isinglass or gelatine clarified , OPEN MOULD. before they are added to the other ingredients, and, to heighten the colour, a few drops of prepared cochineal may be added.
TIME.-5 minutes to boil without the juice; 1 minute after it is added.
SEASONABLE from November to May.
Orange Marmalade. I.-INGRE- DIENTS.-Equal weight of fine loaf sugar and Seville oranges; to 12 oranges allow 1 pint of water. AVERAGE COST, 6d. per lb.
Put the onion, cut in slices, into a stew-pot. pan with the stock, orange-peel and basil and let them simmer very gently for 1/4 hour, or rather longer should the gravy not taste sufficiently of the peel. Strain it off and add to the gravy the remaining ingredients; let the whole heat through, and, when on the point of boiling, serve very hot in a tureen which should have a cover to it.
TIME.-Altogether, hour.