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Orange Gravy for Wild Fowl

A savory orange gravy made with port, brown gravy, Seville orange rind, lemon peel, sugar, and cayenne.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Orange Gravy for Wild Fowl

Ingredients

Directions

  1. Boil half a pint of rich, highly-flavoured brown gravy (Espagnole) with half the rind of a Seville orange, thinly sliced, and a small strip of lemon rind, plus a bit of sugar the size of a hazel-nut, for about ten minutes.

  2. Strain the mixture.

  3. Add a quarter pint of port, the juice of half a lemon, and a tablespoonful of Seville orange juice.

  4. Season with cayenne.

  5. Serve hot.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Brown gravy (espagnole) (in the method)
Forms the rich, savoury body of the sauce.
Port
Adds sweetness and depth of flavour to the sauce.
Seville orange juice
Contributes bright acidity and orange aroma.

The step that matters

Boiling the gravy with the orange rind. Boiling for about ten minutes extracts the aromatic oils and bitterness from the rind into the gravy. Boiling too long or too hard can make the sauce bitter or reduce it too much, so timing matters.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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