Sauce au Jus d'Orange

Ingredients

• ½ pint of good stock
• the same of brown gravy
• the grated peel of a Seville orange
• a piece of butter mixed with flour about half the size of an egg
• salt to taste
• pepper to taste
• the juice of a Seville orange

Method

1. 1

   Combine all ingredients in a saucepan, stir until thickened, then squeeze in the orange juice.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 39. The excerpt below is the record exactly as published.

Sauce au Jus d'Orange. Put \ pint of good stock, and the same of brown grav a saucepan, the grated peel of a Seville orange, a piec butter mixed with flour about half the size of an egg., a ] salt and pepper, stir it till it thickens, then squeeze in juice of a Seville orange. This is a good 1 sauce for wild d game, and poultry. Sorrel Sauce. One quart fresh sorrel leaves, 2 oz. butter, 1 teaspoc salt, \ teaspoonful white pepper, \ pint of cream or bi sauce. Cook the sorrel with the butter, salt, and pe over the fire for twenty minutes ; rub it through a sieve a wooden spoon, mix it into the cream or sauce ; add \ spoonful castor sugar, heat up, and serve with lamb or f< Chestnut Sauce. Twelve chestnuts, 1 teaspoonful salt, \ teaspoonful ? pepper, a tiny dust of cayenne, two tablespoonfuls of cr \ pint boiling milk. Roast or boil the chestnuts till tei rub them through a wire sieve, add to them the seasoning the cream; put them into a saucepan, and pour on to i the boiling milk ; stir over the fire till smooth, and serve turkey or fowls. This sauce is very good. Mackerel Sauce. Two mackerel roes, 3 tablespoonfuls water, 2 yolk eggs, 1 teaspoonful salt, \ teaspoonful pepper, 1 teaspoc chopped fennel, f pint white sauce. Put the roes in saucepan with the water, and simmer ten minutes; them and beat to a paste with. & -woodsi* s^oqki, TDsx/Ts&a MISS CAM EBON'S COOKERY BOOK. 101 the yolks, salt and pepper and fennel, stir this into the white sauce, and serve very hot. Bearnaise Sauce. Four yolks of eggs, 4 oz. butter. Put the yolks into a saucepan, with one ounce of butter and a little salt and pepper. Stir over the fire till they begin to thicken; take off the fire, add a second ounce of butter, and stir over the fire for two minutes ; repeat this till the four ounces are all in; lastly, add a tablespoonful of chopped tarragon and one teaspoonful of tarragon vinegar. Mayonnaise Sauce. TVo yolks of eggs (either raw or hard-boiled), \ pint of good salad oil, 3 tablespoonfuls of vinegar, salt and pepper to taste

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