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Cold Orange Sauce

Place in a bowl six tablespoons currant jelly with one and a half ounces sugar and the grated rind of two oranges. Sharply stir with wooden spoon for five minutes, then squeeze in juice of the two oranges and one lemon, pour in two tablespoons port or sherry, and mix whole well together; season with a saltspoon each salt and cayenne, mix well again, strain sauce into a sauce bowl and serve.