Orange Salad

Method

Take off the outer rinds, and then strip away entirely the white inside skin from some fine China oranges; slice them thin, and remove the seeds, and thick skin of the cores, as this is done; strew over them plenty of white sifted sugar, and pour on them a lass or more of brandy: when the sugar is dissolved serve the oranges. In France ripe pears of superior quality are sometimes sliced up with the oranges. Powdered sugar-candy used instead of sugar, is an improvement to this salad; and the substitution of port, sherry, or Madeira, for the brandy is often considered so. The fruit may be used without being pared, and a little curaรงao or any other liqueur may be added to the brandy; or this last, when unmixed, may be burned after it is poured on the oranges.

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