Poivrade Sauce

Ingredients

• One head of Celery
• Two Carrots
• Two Onions
• One Shalot
• One Clove of Garlic
• One Turnip
• Two Leeks
• Three Tomatoes
• Twenty-four whole Peppercorns
• Six Cloves
• A blade of Mace
• Bouquet Garni (Thyme, Bayleaf, Parsley, and Marjoram)
• Quarter of a pound of lean Ham
• Three ounces of Flour
• Three pints of Stock
• Half a pint of Vinegar
• Pepper and Salt

Method

1. 1

   Shred and wash the vegetables clean; put them in a stewpan with the ham and butter; fry them, but not very brown; add the vinegar, and let it boil till quite reduced; then stir in the flour, also add the stock.

2. 2

   Stir well, and simmer gently one hour; pass through a tammy, and it is ready for use.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 47. The excerpt below is the record exactly as published.

Poivrade Sauce. Ingredients, One head of Celery. Two Carrots. Two Onions. One Shalot. One Clove of Garlic. One Turnip. Two Leeks. Three Tomatoes. Twenty-four whole Peppercorns. Six Cloves. A blade of Mace. Bouquet Garni (Thyme, Bayleaf, Parsley, and Marjoram). Quarter of a pound of lean Ham. Three ounces of Flour. Three pints of Stock. Half a pint of Vinegar. Pepper and Salt

Cook this with the app: pantry check, scaling, and the assistant.