Recipes > Sauces & Spreads > Gravies > Orange Gravy, for Wildfowl, Widgeon, Teal, etc.

Orange Gravy, for Wildfowl, Widgeon, Teal, etc.


  • 1/2 pint of white stock
  • 1 small onion
  • 3 or 4 strips of lemon or orange peel
  • a few leaves of basil, if at hand
  • juice of a Seville orange or lemon
  • salt and pepper to taste
  • 1 glass of port wine


Put the onion, cut in slices, into a stewpan with the stock, orange-peel, and basil, and let them simmer very gently for 1/4 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 1/2 hour.

Sufficient for a small tureen.


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The Book of Household Management (1861).

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