Thinly slice three oranges, making sure that you remove pips; don’t buy the great big warty navel ones, get the small thinner skinned ones. Don’t slice the ends as they’re too pithy. Arrange the slices on a large plate, keeping the best ones for the top. Next, sprinkle two ounces of sugar over them, and then 2 fluid ounces (80 mls–ish) of Madeira. Cover with cling film and chill for a few hours, or overnight.
FYI: Alexis Soyer is considered the first ‘celebrity chef’ and was an all-round nice chap: he took his travelling kitchen to Ireland during the potato famine to feed the poor, and to the Crimea and was a contemporary of Florence Nightingale.
#64 Soyer’s Orange Salad – 4/10. An odd creature. Not sure if I liked it, so I erred on the side of caution with score. The sweet Madeira is a treat and got easily drink a vat of it, but the oranges were odd – I don’t eat oranges like this normally – as the pith and peel were very tear and made my tongue a bit numb. That said, I couldn’t leave it alone. Maybe the slices weren’t thin enough, or perhaps I didn’t leave it long enough. I’ve got some in the fridge and will see what it’s like tomorrow.