Fine Prune Sauce
Wash a pound of prunes, and stew them in orange juice, adding the yellow rind of an orange, pared so fine as to be transparent—or grate it. Stir them up frequently, and when quite done, and the stones are all loose, sweeten the prunes with plenty of sugar.
Prune sauce is eaten with venison, or any sort of game; or with roast kid or fawn—or with roast pig.