Poivrade Sauce

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

half a pint of the best vinegar ↝ Vinegar [Mustard and other condiments]
half a pint of water ↝ Water, tap [Tap water]
two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
half a handful of horseradish ↝ Horseradish [Mustard and other condiments]
a little pounded white pepper ↝ Spices, pepper, white [Spices and Herbs]
some salt ↝ Salt, table, iodized [Spices and Herbs]
shalot

Optional addition

a little gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (3)

Boil half a pint of the best vinegar, half a pint of water, two large onions, half a handful of horseradish, and a little pounded white pepper, some salt and shalot, all together a quarter of an hour.
If you would have it clear, strain and bottle it.
If you chuse, add a little gravy when you use it.

Original Text

Poivrade Sauce.

Boil half a pint of the best vinegar, half a pint of water, two large onions, half a handful of horseradish, and a little pounded white pepper, some salt and shalot, all together a quarter of an hour. If you would have it clear, strain and bottle it: if you chuse, add a little gravy when you use it.

Notes

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