ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c

Ingredients

• 1/2 pint white stock, No. 107
• 1 small onion
• 3-4 strip lemon or orange peel
• a few leaves of basil, if at hand
• the juice of a Seville orange or lemon
• salt and pepper to taste
• 1 glass port wine

Instructions

1. Put the onion, cut in slices, into a stewpan with the stock, orange-peel, and basil, and let them simmer very gently for 1/4 hour or rather longer, should the gravy not taste sufficiently of the peel.
2. Strain it off, and add to the gravy the remaining ingredients;
3. let the whole heat through, and, when on the point of boiling, serve very hot in a tureen which should have a cover to it.