Recipes > Sauces & Spreads > Poivrade Sauce
Boil the vinegar, water, onions, 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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The Lady's Own Cookery Book (1844).
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