ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c.
Ingredients.—½ pint of white stock, 1 small onion, 3 or 4 strips of lemon or orange peel, a few leaves of basil, if at hand, the juice of a Seville orange or lemon, salt and pepper to taste, 1 glass of port wine. Mode.—Put the onion, cut in slices, into a stewpan with the stock, orange-peel, and basil, and let them simmer very gently for ¼ hour or rather longer, should the gravy not taste sufficiently of the peel. Strain it off, and add to the gravy the remaining ingredients; let the whole heat through, and, when on the point of boiling, serve very hot in a tureen which should have a cover to it. Time.—Altogether ½ hour. Sufficient for a small tureen.
ORANGE JELLY.
OPEN MOULD.
Ingredients.—1 pint of water, 1½ to 2 oz. of isinglass, ½ lb. of loaf sugar, 1 Seville orange, 1 lemon, about 9 China oranges. Mode.—Put the water into a saucepan, with the isinglass, sugar, and the rind of 1 orange, and the same of ½ lemon, and stir these over the fire until the isinglass is dissolved, and remove the scum; then add to this the juice of the Seville orange, the juice of the lemon, and sufficient juice of China oranges to make in all 1 pint: from 8 to 10 oranges will yield the desired quantity. Stir all together over the fire until it is just on the point of boiling; skim well; then strain the jelly through a very fine sieve or jelly-bag, and when nearly cold, put it into a mould previously wetted, and, when quite set, turn it out on a dish, and garnish it to taste. To insure this jelly being clear, the orange- and lemon-juice should be well strained, and the isinglass clarified, before they are added to the other ingredients, and, to heighten the colour, a few drops of prepared cochineal may be added. Time.—5 minutes to boil without the juice; 1 minute after it is added. Average cost, with the best isinglass, 3s. 6d. Sufficient to fill a quart mould. Seasonable from November to May.
ORANGE MARMALADE.
Ingredients.—Equal weight of fine loaf sugar and Seville oranges; to 12 oranges allow 1 pint of water. Mode.—Let there be an equal weight of loaf sugar and Seville oranges, and allow the above proportion of water to every dozen oranges. Peel them carefully, remove a little of the white pith, and boil the rinds in water 2 hours, changing the water three times to take off a little of the bitter taste. Break the pulp into small pieces, take out all the pips, and cut the boiled rind into chips. Make a syrup with the sugar and water; boil this well, skim it, and, when clear, put in the pulp and chips. Boil all together from 20 minutes to ½ hour; pour it into pots, and, when cold, cover down with bladders or tissue-paper brushed over on both sides with the white of an egg. The juice and grated rind of 2 lemons to every dozen of oranges, added with the pulp and chips to the syrup, are a very great improvement to this marmalade. Time.—2 hours to boil the orange-rinds; 10 minutes to boil the syrup; 20 minutes to ½ hour to boil the marmalade. Average cost, from 6d. to 8d. per lb. pot. Seasonable.—This should be made in March or April, as Seville oranges are then in perfection.
ORANGE MARMALADE.
Ingredients.—Equal weight of Seville oranges and sugar; to every lb. of sugar allow ½ pint of water. Mode.—Weigh the sugar and oranges, score the skin across, and take it off in quarters. Boil these quarters in a muslin bag in water until they are quite soft, and they can be pierced easily with the head of a pin; then cut them into chips about 1 inch long, and as thin as possible. Should there be a great deal of white stringy pulp, remove it before cutting the rind into chips. Split open the oranges, scrape out the best part of the pulp, with the juice, rejecting the white pith and pips. Make a syrup with the sugar and water; boil it until clear; then put in the chips, pulp, and juice, and boil the marmalade from 20 minutes to ½ hour, removing all the scum as it rises. In boiling the syrup, clear it carefully from scum before the oranges are added to it. Time.—2 hours to boil the rinds, 10 minutes the syrup, 20 minutes to ½ hour the marmalade. Average cost, 6d. to 8d. per lb. pot. Seasonable.—Make this in March or April, when Seville oranges are in perfection.