Poivrade Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

red part of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
1 bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
as little fresh salad oil as is possible ↝ Oil, olive, salad or cooking [Fats and Oils]
a teaspoonful of sugar ↝ Sugar, NFS [Sugars and honey]
a few peppercorns
a little stock

Instructions (4)

Fry carrots, onion, lean ham, bay-leaf, and parsley in as little fresh salad oil as possible. The quicker they are done the better will be their colour.
Add sugar and peppercorns.
Finish in a little stock.
When stewed soft enough, pass through a tammy.

Original Text

“Poivrade Sauce.”
This is the foundation of sauce for Mutton “Reform Cutlets,” and many others. Take the red part of carrots and 1 onion, a little lean ham, 1 bay-leaf, and parsley, and fry all in as little fresh salad oil as is possible. The quicker they are done the better will be their colour. Add a teaspoonful of sugar and a few peppercorns. Finish in a little stock, and, when stewed soft enough, pass through a tammy. (For “Reform Cutlets” see Mutton, under Meat.)

Notes

—