Cumberland Sauce

Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a simple recipe, but very good.


  • 2 oz. (60 g.) red-currant jelly
  • juice and finely grated peel of an orange
  • 1


Gently melt the red-currant jelly and stir in the orange and lemon juice and orange peel. Make a roux of the butter and flour, add the stock, bring to the boil, stir in the melted jelly, boil 2 or 3 minutes and serve.