[Sca-cooks] bitter orange recipes

[Karen Lyons-McGann]

setting aside the pheasant the sauce goes on, this sounds marmaladish.
 Then again, I have marmalade on the brain ( see my previous post).

Bonne

On Mar 27, 2012, at 8:25 AM, Sharon Palmer <ranvaig at columbus.rr.com> wrote:

> Fasan 1. A pheasant roasted warm with a sweet Pobrat sauce.  Take wine/ likewise also a little vinegar/ saffron/ cinnamon and Seville orange sliced in it/ sour lemon or citron made well sweet/ and let boil up with it/ that it becomes thick from sugar/ like this it becomes good and also well tasting.