Bigarade Sauce

Method

Put one wineglassful of sherry into a stewpan with one ounce of glaze or a teaspoonful of Liebig Company’s Extract of Meat, a saltspoonful of castor sugar, three quarters of a pint of brown sauce, the juice of one lemon, and the juice of an orange; reduce one quarter part, keeping skimmed while boiling; then tammy and add the yellow of the peel of three oranges that has been cut very fine and blanched by being put in cold water and brought to the boil, then washed in cold water; boil up the sauce and use.

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