| rind
and juice from 3 oranges |
6oz
redcurrant jelly |
| ¾
pint of port |
1½oz
brown sauce |
| ½
teaspoon cinnamon |
salt
and pepper |
| |
|
| Cut
the orange rind, with no pith, into thin strips. Heat in the
port for a few minutes. Strain, add the cinnamon, jelly and
sauce. Heat, and add the orange juice and seasoning before serving,
very hot, with duck or game. |
|
