Name: Indian Pepper-pot
Ingredients: cooked poultry or game, cut into pieces; West Indian pickles, cut into small pieces; Poivrade sauce

Indian Pepper-pot

Oven, in the book's wordsA hot oven

Ingredients

cooked poultry or game, cut into pieces
West Indian pickles, cut into small pieces
Poivrade sauce

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Place the cut poultry or game into an earthenware fire-proof pan or jar.
Add the West Indian pickles and enough Poivrade sauce to cover the ingredients.

Bake and serve

Cover the pan and bake in a 400°F (200°C) oven for about 30 minutes, stirring occasionally.
Serve hot or cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cooked poultry or game: Provides the main body of the dish, held in the sauce as it heats through.
West indian pickles: Add sharp acidity and tang that cut through the richness of the meat and sauce.
Poivrade sauce: Supplies the liquid that keeps the pieces moist and carries the flavour during baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.