Mrs. J. L. Lane’s orange sauce for game

Mrs. J. L. Lane’s orange sauce for game from 365 Orange Recipes, her somewhat curious 1909 cookbook, amounts to a variation on classic Cumberland sauce. The difference lies in Mrs. Lane’s use of bacon and the pan drippings from the roasted meat, an exemplary innovation. The recipe itself is a model of clarity and concision:

“While the duck or other game is roasting fry in a saucepan for five minutes 1 tablespoonful each of finely chopped onion and bacon. Add the strained juice of 1 large orange, 4 tablespoonfuls of port wine, the drippings from the duck and salt and pepper to season. Keep hot without boiling, skim and serve with the duck.” (Lane 108-09)

Notes:

-Any orange will do, but the sauce would be best made with either Seville or blood oranges.

-The type of Port selected will alter the character of the sauce. Tawny is drier and has tannic, woody notes; a ruby or LBV will impart more fruit.