2 Seville oranges
¹⁄₂ lemon
1 glass red wine
1 gill brown gravy
1 lump of sugar
Grate the yellow part of the skin of one orange very finely. Add it to the brown gravy. Simmer a few minutes. Add the wine, the juice of two oranges and half a lemon, a little cayenne and the sugar. Serve with game or wild duck.
Sauce Poivrade
1 oz. butter
2 onions
1 carrot
2 cloves
1 bay leaf
1 tea-spoon flour
1 glass red wine
1 glass water
1 table-spoon vinegar
Melt the butter, add the onions and carrot sliced, the cloves, bay-leaf and flour. Cook until a good brown, then add the wine, water and vinegar. Boil half-an-hour. Strain. Season with salt and whole pepper. Serve with game.
Sour Cream Sauce
2 ozs. butter
2 yolks of eggs
1 table-spoon flour
1 gill sour cream
1 gill brown stock
A little nutmeg
A few drops of lemon juice
Cook the butter and flour together, but do not brown. Take off the fire and add the yolks. When thoroughly mixed add the cream and stock, salt, nutmeg and lemon. Heat but do not boil. Pass through a tammy. Heat again without boiling.