Time: Altogether 1/2 hour

Sufficient for a small tureen

  1. 1/2 pint of white stock
  2. 1 small onion
  3. 3 or 4 strips of lemon or orange peel
  4. a few leaves of basil, if at hand
  5. the juice of a Seville orange or lemon
  6. salt to taste
  7. pepper to taste
  8. 1 glass of port wine
  • Put the onion, cut in slices, into a stewpan with the stock, orange-peel, and basil
  • Let them simmer very gently for 1/4 hour or rather longer, should the gravy not taste sufficiently of the peel
  • Strain it off, and add to the gravy the remaining ingredients
  • 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

  • Source: The Book of Household Management by Isabella Beeton (1859)

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