Orange Essence Sauce

Ingredients

• two, peeled shallots or one onion
• the yellow rind of a large orange
• one ounce of ham or bacon
• half a pint of the gravy from roast wild fowl
• a gill of port-wine
• a saltspoonful of salt

Method

1. 1

   Chop very fine two, peeled shallots or one onion; grate the yellow rind of a large orange; chop one ounce of ham or bacon very fine; put these ingredients into a small saucepan, add to them a slight dust of cayenne-pepper, half a pint of the gravy from roast wild fowl, a gill of port-wine, and a saltspoonful of salt, and gently simmer the sauce for ten minutes; meantime squeeze the juice from a whole orange and half a lemon into a sauce-boat; at the end of ten minutes, strain the sauce into the orange and lemon juice, and serve it at once.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 196. The excerpt below is the record exactly as published.

ORANGE ESSENCE SAUCE. Chop very fine two, peeled shallots or one onion; grate the yellow rind of a large orange ; chop one ounce of ham or bacon very fine ; put these ingredients into a small sauce- pan, add to them a slight dust of cayenne-pepper, half a pint of the gravy from roast wild fowl, a gill of port-wine, and a saltspoonful of salt

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