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Classic
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page 212
and put them to the pulp; and to every pound, a pound and a half of
double-refined sugar beaten fine; boil them together twenty minutes, but be
careful not to break the slices. If not quite clear, simmer five or six minutes
longer. It must be stirred all the time very gently. When cold, put it into
glasses.
To butter Oranges hot.
Grate off a little of the outside rind of four Seville oranges, and cut a round
hole at the blunt end opposite the stalk, large enough to take out the pulp and
seeds and juice: then pick the seeds and skin from the pulp; rub the oranges
with a little salt, and lay them in water for a short time. You are to save the
bits cut out. Set the fruit on to boil in fresh water till they are tender,
shifting the water to take out the bitterness. In the meantime, make a thin
syrup with fine sugar, and put the oranges into it, and boil them up; turning
them round, that each part may partake of the syrup, as there need not be enough
to cover them, and let them remain in it hot till they are to be served. About
half an hour before you want them put some sugar to the pulp, and set over the
fire; mix it well, and let it boil; then add a spoonful of white vine for every
orange, give it a boil, and then put in a bit of fresh butter, and stir over the
fire to thicken; fill the oranges with it, and serve them with some of the syrup
in the dish. Put the bits on the top.
To fill preserved Oranges; a corner Dish.
For five take a pound, of Naples biscuits, some blanched almonds, the yolks of
four eggs beaten, sugar to your taste, four ounces of butter warmed, grate the
biscuits, and mix with the above and some orange-flower water. Fill preserved
oranges, and bake in a very slow oven. If you like them frosted, sift sugar over
them as soon as filled; otherwise wipe them. Custard to fill will do as well; if
so, you need not bake the oranges, but put it in when become cold.
Whole Oranges carved.
Cut on the rinds any shapes you please with a pen-knife; cut a bit off near and
round the stalk, and with an
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