Orange Sauce
From The thorough good cook, 1895
Serves 1
This sauce must be kept rather thin.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 186. The excerpt below is the record exactly as published.
two Seville oranges as thinly as possible, taking off the 3'ellow peel only, which cut in thin shreds about an inch long, and blanch in boiling water till tender; drain them, and put them into a stew-pan with two or three tablespoonfuls of Spanish sauce (N"o. 64), a little brown broth (p. 77), and a little sugar ; let the whole simmer gently at the corner of the stove ten minutes ; skim it, and serve it with the addition of a little lemon-juice, the juice of half an orange, a little glaze, and cayenne
Cook this with the app: pantry check, scaling, and the assistant.