Orange Sauce
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 154. The excerpt below is the record exactly as published.
orange sauce over them, and serve. Wild duck and teal may be cooked the same way. Orange Sauce. Peel half an orange, removing all the white pith ; cut the skin into slices, then in thin strips ; put them in a gill of water to boil for two minutes ; drain on a sieve, and throw the water away. Place in a pan two spoonfuls of demi-glaze, and when boiling add the orange strips and the juice, a little sugar, a little made mustard, and a pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.