From:
The Thorough Good Cook
Sauces: 44. Orange
Peel two
Seville oranges as thinly as possible, taking off the
yellow peel only, which cut in thin
shreds about an inch long, and blanch in boiling water till
tender; drain them, and put them into a
stew-
pan with two or three tablespoonfuls of
Spanish sauce, a little
brown broth, and a little
sugar; let the whole
simmer gently at the corner of the stove ten minutes; skim it, and serve it with the addition of a little
lemon juice, the juice of half an
orange, a little
glaze, and
cayenne. This
sauce must be kept rather
thin.