thin yellow rind of two Seville oranges, and
boil them imtil tender. Drain them well, and
pound them to a paste. Pour a pint of boiling
milk over a quarter of a poimd of sponge-cakes
or finely-gTatcd bread-crumbs ; soak until cold,
then add the rind of the oranges, three table-
spoonfuls of powdered sugar, the strained juice
of a small lemon, two ounces of clarified butter,
and four weU-beaten eggs. Mix all thoroughly.
Pour the mixture into a well-buttered mould
which it will quite fiU, tie the mould in a
floured cloth, plimge it into boiling water, and
let the pudding boil quickly until done enough.
A pudding thus made may be steamed or baked
as well as boiled. Half a dozen sweet almonds
blanched and pounded will greatly improve
the flavom-. Time, one hour to boil or steam ;
half an hour to bake. Probable cost. Is. SufB-
cient for three or four persons.
Orange Punch. — Dissolve a quarter of a
pound of loaf sugar in a pint of boiling water.
Add the strained juice of a small lemon, a
quarter of a pint of brandy, a quarter of a pint
of orange wine, a quarter of a pint of rum, and,
if liked, a glassful of maraschino or curaqea.
The punch may be taken either hot or cold,
and if bottled and corked closely will keep for
some time. A quarter of a pint of calf's-foot
jeUy ✪ Orange Punch will greatly improve it. Time, a few
minutes to dissolve the sugar. Sufficient for
three pints of punch.
Orange Salad.— Peel three or four good
oranges, free them from the white skin, and cut
them into slices of about a quarter of an inch in
thickness. Arrange them neatly in a compote dish,
strew three ounces of finely-powdered sugar over
them, and pour upon them a wine-glassful of
sherry, a wine-glassful of brandy, and another
of rum or whisky. C^ura9oa or maraschino
may be used instead of the above mixture, if
prefen-ed. Many persons find no wine so
agreeable in an orange salad as port. This
dish should, if possible, be made the day before
it is wanted.
Orange Sauce for Cold Meat.— Rub
the rind of two sweet oranges upon three or
four lumps of sugar. Put these into a basin,
and mix with them a wine-glassful of port or
claret, a quarter of a pint of dissolved red-
currant jelly, a shallot finely minced, a tea-
spoonful of mixed mustard, a pinch of cayenne,
and two table-spoonfuls of thin strips of orange
rind. This sauce, if bottled and corked, will
keep for some time. It will require to bo dis-
solved before it is used. Time, five or six
minutes to dissolve the jelly. Probable cost,
exclusive of the wine, 8d. Sufficient for six or
seven persons.
ORA
( 480 )
OBA
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 halt' 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. Pro-
hable cost, exclusive of the wine, 4d. Sufficient
for five or six persons.
Orange Sauce for Sweet Puddings.
Page 1036 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
thin yellow rind of two Seville oranges, and beil them until tender. Drain them well, and pound them to a paste. Pour a pint of boiling milk over a quarter of a pound of sponge-cakes or finely-grated bread-crumbs ; soak until cold, then add the rind of the oranges, three tablespoonfuls of powdered sugar, the strained juice of a small lemon, two ounces of clarified butter, and four well-beaten eggs. Mix all thoroughly. Pour the mixture into a well-buttered mould which it will quite fiU, tie the mould in a floured cloth, plunge it into boiling water, and let the pudding boil quickly until done enough. A pudding thus made may be steamed or baked as well as boiled. Half a dozen sweet almonds blanched and pounded will greatly improve the flavour. Time, one hour to boil or steam ; half an hour to bake. Probable cost. Is. Sufficient for three or four persons.
Orange Punch. — Dissolve a quarter of a pound of loaf sugar in a pint of boiling water. Add the strained juice of a small lemon, a quarter of a pint of brandy, a quarter of a pint of orange wine, a quarter of a pint of rum, and, if liked, a glassful of maraschino or curaqea. The punch may be taken either hot or cold, and if bottled and corked closely will keep for some time. A quarter of a pint of calf's-foot jeUy will greatly improve it. Time, a few minutes to dissolve the sugar. Sufficient for three pints of punch.
Orange Salad.— Peel three or four good oranges, free them from the white skin, and cut them into slices of about a quarter of an inch in thickness. Arrange them neatly in a compote dish, strew three ounces of finely-powdered sugar over them, and pour upon them a wine-glassful of sherry, a wine-glassful of brandy, and another of rum or whisky. C^ura9oa or maraschino may be used instead of the above mixture, if preferred. Many persons find no wine so agreeable in an orange salad as port. This dish should, if possible, be made the day before it is wanted.
Orange Sauce for Cold Meat.— Rub
the rind of two sweet oranges upon three or four lumps of sugar. Put these into a basin, and mix with them a wine-glassful of port or claret, a quarter of a pint of dissolved redcurrant jelly, a shallot finely minced, a teaspoonful of mixed mustard, a pinch of cayenne, and two table-spoonfuls of thin strips of orange rind. This sauce, if bottled and corked, will keep for some time. It will require to bo dissolved before it is used. Time, five or six minutes to dissolve the jelly. Probable cost, exclusive of the wine, 8d. Sufficient for six or seven persons.
ORA
( 480 )
OBA
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 halt' 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.
Orange Sauce for Sweet Puddings.
Records on this page
Orange Punch