From: The Thorough Good Cook

Sauces: 44. Orange

Peel two Seville oranges as thinly as possible, taking off the yellow peel only, which cut in thin shreds about an inch long, and blanch in boiling water till tender; drain them, and put them into a stew-pan with two or three tablespoonfuls of Spanish sauce, a little brown broth, and a little sugar; let the whole simmer gently at the corner of the stove ten minutes; skim it, and serve it with the addition of a little lemon juice, the juice of half an orange, a little glaze, and cayenne. This sauce must be kept rather thin.

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