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
- 3,800 ml saucepan
- 600 ml water
- 475 gr liquid
- 270 gr liquid
- 60 ml wine vinegar (red)
- 60 ml dry wine (red)
- 50 gr sugar
- 28 gr butter
- 16 gr cornstarch
- 2 gr 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 &
