Orange Sauce

Rub the rind of two oranges all over several lumps of sugar, and then scrape it off and put it into a small stew-pan with the juice and pulp of four oranges previously rubbed through a very clean sieve; to this add a spoonful of arrowroot or potato flour, two ounces of sugar, and a liqueur-glassful of curaçoa; stir over the fire until the sauce thickens, and then pour it over the pudding.