Peel half an orange, removing all the pith; cut it into slices, and then in fillets ; put them in a gill of water to boil for two minutes; drain them on a sieve, throwing the water away; place in the stewpan ten spoonfuls of dem-iglaze, or two of broth ; and, when boiling, add the orange, a little sugar, simmer ten minutes, skim, and serve. The juice of half an orange is an improvement. This is served with ducklings and waterfowl: those that like may add cayenne and mustard.