Elizabethan Era recipes - Orange Sauce
Click here to view a printable version - requires PDF viewerOne 4 - 5 pound fowl (capon or Chicken) cut into 12-15 pieces
Salt to taste
Third of a cup of Flour
2-3 tablespoons of butter
Three quarters of a a cup of Chicken broth or stock
Half a cup of dry white wine
One and half cups of Orange juice
Two and half teaspoons dried Orange peel
Generous pinch of Mace
Eighth of a teaspoon of ground Rosemary
Eighth of a teaspoon of Cinnamon
Eighth of a teaspoon of ground Ginger
1 Teaspoon of sugar
1 cup of pitted Prunes
Half a cup of currants
Garnish with Orange slices
1) Sprinkle pieces of fowl lightly with salt: then dredge them in flour
2) In a heavy skillet, melt 2 tablespoons of Butter. Brown the fowl adding more butter if required. Set aside
3) In a large enameled pot combine remaining ingredients bring to the boil now reduce the flame to allow to simmer.
4) Add browned fowl. Cover and simmer about 1 hour or until fowl is tender. Check seasoning
5) Skin off fat or if time permits place in a pot in the fridge for a few hours then remove the fat.
6) Reheat if necessary. Arrange pieces of fowl attractively on a bed of Rice, Noodles or buttered toast and spoon Orange sauce on top.
Garnish with Orange slices
Serves 4 - 6 people