POIVRADE SAUCE
Take an onion, a very small head of celery, and a carrot, and cut them into little pieces, and put them into a frying-pan with a little butter, a saltspoonful of thyme, one or two dried bay-leaves, and about a quarter of a grated nutmeg and two or three sprigs of parsley. Fry these till they turn a light-brown color, then add a little stock or water, and two tablespoonfuls of vinegar. Let this boil in the frying-pan for about half an hour, till the liquid is reduced in quantity. Thicken it with a little brown roux, and rub it through a wire sieve, make it hot, and serve. If wine is allowed, the addition of a little sherry is a great improvement to this sauce.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
