Orange Gravy, For Wild Fowl
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- a pint of rich
- 4 a lemon
- Sugar
- a quarter pint of port
- a tablespoonful of orange-juice
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Boil for about ten minutes, in half a pint of rich and highly-flavoured brown gravy, or espagnole, half the rind of an orange, pared as thin as possible, and a small strip of lemon-rind, with a bit of sugar the size of a hazel-nut.
- Strain it off, add to it a quarter pint of port or claret, the juice of half a lemon, and a tablespoonful of orange-juice ;
- season it with cayenne, and serve it as hot as ible.
- Gravy, 4 pint;
- 4 the rind of an orange;
- lemon-peel, 1 small strip;
- sugar, size of hazel-nut: 10 minutes.
- Juice of 4 a lemon: orangejuice, 1 tablespoonful;
- cayenne.
- See also Christopher North’s own sauce.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Sieve