Take the necessary amount of Poivrade Sauce (see p. 43) and let it boil. To make one pint of sauce, prepare an infusion of juniper berries, with a gill of water and two ounces of concassed berries; one ounce of grilled fir-apple kernels, and one ounce of raisins, stoned, washed, and left to soak in tepid water for an hour. Finish the sauce, when dishing up, by adding the infusion of juniper berries strained through linen, the grilled kernels, the soaked raisins, and half a gill of Madeira wine.

This sauce is served with joints of venison.