Oxford Sauce

Directions

1. 1
   Cook shallots in a little water for 1 or 2 minutes.
2. 2
   Drain.
3. 3
   Cut off thinnest possible peeling from the orange and lemon.
4. 4
   Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes.
5. 5
   Drain.
6. 6
   Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl.
7. 7
   Mix well.
8. 8
   Makes about 1 cup.