Sauce Cumberland
- Few shallots
- Tarragon vinegar
- 3 oranges
- 1 lemon
- 1 orange rind, grated
- 1 lemon
- Juice of 1 orange and 1/2 lemon
- 1 glass Madeira wine
- Dash paprika
- Pinch of ginger
- Little English Mustard
- Currant jelly
Mince a few shallots, put into a small casserole with tarragon vinegar, then remove to salad bowl.
Cube skins of 3 oranges and 1 lemon; cover with water and boil for a few minutes, then let stand with patience for 20 minutes (be patient, you rascal). Add the shallots, grated rind of 1 orange and 1 lemon, juice of 1 orange and 1/2 lemon, 1 glass Madeira wine, a dash paprika, a pinch of ginger and a little English Mustard. Add enough currant jelly to make a sweet-sour mixture.
Cube skins of 3 oranges and 1 lemon; cover with water and boil for a few minutes, then let stand with patience for 20 minutes (be patient, you rascal). Add the shallots, grated rind of 1 orange and 1 lemon, juice of 1 orange and 1/2 lemon, 1 glass Madeira wine, a dash paprika, a pinch of ginger and a little English Mustard. Add enough currant jelly to make a sweet-sour mixture.
Submitted by Jun 3, 2009
15 min
30 min
45 min