Roast Beef with Sauce Poivrade
A dish of roast beef served with Sauce Poivrade - contributed by Rebecca A. C. Smith
  • 4-5 lb beef roast
  • salt and pepper
Trim beef and season with salt and pepper. Bake at 325° F for about 2 1/2 hours. Serve with Sauce Poivrade.

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

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

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