_Ingredients._—For the batter, ½ lb. of flour, ½ oz. of butter, ½
saltspoonful of salt, 2 eggs, milk, oranges, hot lard or clarified
dripping. _Mode._—Make a nice light batter with the above proportion of
flour, butter, salt, eggs, and sufficient milk to make it the proper
consistency; peel the oranges, remove as much of the white skin as
possible, and divide each orange into eight pieces, without breaking
the thin skin, unless it be to remove the pips; dip each piece of
orange in the batter. Have ready a pan of boiling lard or clarified
dripping; drop in the oranges, and fry them a delicate brown from 8 to
10 minutes. When done, lay them on a piece of blotting-paper before
the fire, to drain away the greasy moisture, and dish them on a white
d’oyley; sprinkle over them plenty of pounded sugar, and serve quickly.
_Time._—8 to 10 minutes to fry the fritters; 5 minutes to drain them.
_Average cost_, 9_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_
from November to May.
ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c.
_Ingredients._—½ pint of white stock, 1 small onion, 3 or 4 strips of
lemon or orange peel, a few leaves of basil, if at hand, the juice
of a Seville orange or lemon, salt and pepper to taste, 1 glass of
port wine. _Mode._—Put the onion, cut in slices, into a stewpan with
the stock, orange-peel, and basil, and let them simmer very gently
for ¼ hour or rather longer, should the gravy not taste sufficiently
of the peel. Strain it off, and add to the gravy the remaining
ingredients; let the whole heat through, and, when on the point of
boiling, serve very hot in a tureen which should have a cover to it.
_Time._—Altogether ½ hour. _Sufficient_ for a small tureen.