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Oxford Sauce

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“This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.”
READY IN:
15mins
YIELD:
1 cup, about
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook shallots in a little water for 1 or 2 minutes.
  2. Drain.
  3. Cut off thinnest possible peeling from the orange and lemon.
  4. Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes.
  5. Drain.
  6. Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl.
  7. Mix well.
  8. Makes about 1 cup.

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