194 | Sauce Poivrade.
—Fry in half an ounce of butter half an onion and half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole peppers, three cloves, a quarter of a bunch of parsley-roots, and half an ounce of raw ham cut in pieces. Cook it together for five minutes, then moisten with two tablespoonfuls of vinegar, and a pint of Espagnole sauce (No. 151). Boil thoroughly for twenty minutes, then strain through a colander, being careful to remove every particle of grease.