Orange Sauce

Ingredients

• half a pint of stock
• two large tablespoonfuls of butter
• one tablespoonful of flour
• half a teaspoonful of sugar
• a large slice of onion
• the juice and a quarter of the rind of a Seville orange
• a grain of cayenne
• one-third of a teaspoonful of salt

Method

1. 1

   Cook the butter and onion together until the latter begins to turn yellow; then add the flour, and cook until dark brown.

2. 2

   Draw the frying-pan back and gradually add the stock.

3. 3

   Now add the orange rind, salt, pepper, and sugar.

4. 4

   Let simmer for ten minutes; then add the orange juice and cook two minutes longer.

5. 5

   Strain and use.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 254. The excerpt below is the record exactly as published.

Orange Sauce. This is designed to go with roast duck. In making enough for a pair of ducks, take half a pint of stock, two large table-spoonfuls of butter, one table-spoonful of flour, half a teaspoonful of sugar, a large slice of onion, the juice and a quarter of the rind of a Seville orange, a grain of cayenne, and one-third of a teaspoonful of salt

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