This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.
1 tablespoon butter 1 tablespoon flour
1 cup poultry stock 1 orange
Salt and pepper
Follow directions for making brown sauce. Add the shredded peel of the orange, and simmer until peel is tender. Add the juice of the orange just before serving. Serve with goose or duck.
 
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