Vale Royal Poivrade Sauce for Wild Duck
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Family Recipe.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 199. The excerpt below is the record exactly as published.
Vale Royal Poivrade Sauce for Wild Duck. — ( Family Recipe.) — Put an onion sliced in vinegar into half a pint of strong gravy boiled clear. Add six tablespoonfuls of Chili vinegar
Cook this with the app: pantry check, scaling, and the assistant.