Orange Gravy for Wild Fowl

Ingredients

• 1/2 pint rich and highly-flavoured brown gravy or Espagnole
• 1/2 rind of a Seville orange
• 1 small strip lemon-rind
• 1 sugar
• 1/4 pint port or claret
• 1/2 lemon juice
• 1 tablespoonful Seville orange juice
• cayenne

Instructions

1. Boil the brown gravy or Espagnole for about ten minutes with the Seville orange-rind pared as thin as possible, a small strip of lemon-rind, and a bit of sugar the size of a hazel-nut.
2. Strain off the gravy.
3. Add to it a quarter pint of port or claret, the juice of half a lemon, and a tablespoonful of Seville orange-juice.
4. Season it with cayenne, and serve it as hot as possible.