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English cookbook, 1800's
Page 40
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40 and a small piece of orange peel fifteen to twenty minutes - strain out the rinds - thicken the sauce with one and a half ounce of butter - nearly a teaspoon of flour - half glass of brandy - half glass of white wine - two thirds of a glass of rum -, with the juice of half an orange - and rather less of lemon - serve the sauce hot.
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40 and a small piece of orange peel fifteen to twenty minutes - strain out the rinds - thicken the sauce with one and a half ounce of butter - nearly a teaspoon of flour - half glass of brandy - half glass of white wine - two thirds of a glass of rum -, with the juice of half an orange - and rather less of lemon - serve the sauce hot.
Szathmary Culinary Manuscripts and Cookbooks
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