1902 - With a Saucepan Over the Sea

Spain - Orange Sauce

DDV CULINARY

For game

Parboil the outer yellow rind of 2 large oranges.
Drain these, cut into thin strips,
and add the juice
and a glass of port wine
and 1/2 cup of white stock.
Cook ten minutes, strain,
and then add salt and pepper, if desired.
Serve, separately, in a bowl.