Sauce Poivrade
A sauce made of beef stock, vinegar, onions, & carrots - contributed by Rebecca A. C. Smith
  • 3 quarts cider vinegar
  • 2 gallons beef stock
  • 12 lbs onions, peeled & finely minced
  • 2 lbs carrots, peeled & finely minced
  • 1 lb butter
  • 8 oz peppercorns, crushed
Saute onions and carrot in butter until soft. Add stock and vinegar and simmer gently for 10 minutes. Add peppercorns and simmer for 15 minutes more. Arresty recommends straining it before serving, but I thought it would be more interesting as is. Makes a bit more than 3 1/2 gallons sauce.

Arresty, Esther B; The Delectable Past; Simon and Schuster, New York, 1964, p. 65.

Sauce Poivrade is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Sauce Poivrade © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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