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Poivrade Sauce

(Sauces.) - (The Lady's Own Cookery Book)







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.











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