Ingredients
- 4 measuring
- 2 1/2 farm raised
- 2 navel oranges
- 2 carrot
- 2 onion
- 1 wild
- 1 orange
- 1/2 orange peel inside body cavity
- 1/2 orange on breast meat under the skin
- 4 quart saucepan
- 2 1/2 c water
- 2 cups liquid
- 2 c liquid
- 1/4 c wine vinegar (red)
- 1/4 c dry wine (red)
- 1/4 c sugar
- 2 tb butter
- 2 tb cornstarch
- 3/4 ts salt
- some sauce over birds
breasts. To carve, using sharp knife, remove the legs and thighs from the birds. Cut the drumsticks from the thighs. Thinly slice the breasts off the bone. Pass sauce with the meat. Country Living Holidays/92 Scanned & fixed by Di Pahl &
