Bigfarade Sauce

Ingredients

• land of two Seville oranges
• half an ounce of butter
• half an ounce of flour
• half a pint of strong broth
• a tablespoonful of red wine
• half an ounce of good glaze
• a pinch of sifted sugar

Method

1. 1

   Pare the oranges, cut the peel into shreds, and blanch them.

2. 2

   Melt butter, stir in flour, add broth gradually, season, and add orange juice.

3. 3

   Strain, add boiled rinds, stir until boiling, and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 199. The excerpt below is the record exactly as published.

Bigfarade Sauce. — Pare as thinly as possible the land of two Seville oranges, cut the peel into thin shreds, and blanch them in boiling water for five minutes ; drain, and put them aside. Melt half an ounce of butter in a saucepan, stir into it half an ounce of flour, stir over a low fire till beginning to brown, and add by degrees half a pint of strong broth (with which should be boiled the giblets of the ducks), season with spiced pepper and salt, and the juice of the oranges. Add a pinch of sifted sugar, a tablespoonful of red wine, and half an ounce of good glaze

Cook this with the app: pantry check, scaling, and the assistant.