- 450 ml beef stock
- 1 onion
- Several strips of orange rind
- 50 g butter
- 40 g flour
- 2 tablespoons orange marmalade
- 150 ml port wine
- Boil 3⁄4 pint (450ml) beef stock with a peeled onion and several strips of orange rind: cool then strain.
- Heat 2oz (50g) butter, stir in 11⁄2 oz (40g) four, then stock, 3 tablespoons orange marmalade.
- Heat steadily, stirring until thickened.
- Add 1⁄4 pint (150ml) port wine, heat without boiling.
- Season well.