Procure twelve of the best-formed oranges, and with a round vegetable
cutter cut a hole of the size of a shilling at the stalk of each, then
with the handle of a teaspoon empty all the pulp from them and clear
away as much of the pith as possible, throw them into cold water to
harden and retake their original shapes, make a jelly with the pulps as
in the last, drain the skins of the oranges, stand them upon ice and
fill with the jelly, dress in pyramid when set, or cut them in quarters
for garnishing. Should you make a hole in clearing out the skins, place
a small piece of butter over previous to placing them upon ice, which
take off at the time of serving.