Orange Gravy for Wild Fowl


  • Gravy, ½ pint
  • ½ the rind of a Seville orange
  • lemon-peel, 1 small strip
  • sugar, size of hazel-nut: 10 minutes.
  • Juice of ½ a lemon
  • Seville orange-juice, 1 tablespoonful
  • cayenne. See also Christopher North’s own sauce.


Boil for about ten minutes, in half a pint of rich and highly-flavoured brown gravy, or Espagnole, half the rind of a Seville orange, pared as thin as possible, and a small strip of lemon-rind, with a bit of sugar the size of a hazel-nut. Strain it off, add to it a quarter pint of port or claret, the juice of half a lemon, and a tablespoonful of Seville orange-juice: season it with cayenne, and serve it as hot as possible.