Boiled Meat with Robert Sauce
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
The soup meat should not have all its goodness boiled out.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 20. The excerpt below is the record exactly as published.
Boiled Meat with Robert Sauce. Take any meat which has been previously used for soup, cut into fillets or bits, and warm up well in the following: Robert sauce, slice a large onion and brown in a large tablespoonful of butter, add soup stock
Cook this with the app: pantry check, scaling, and the assistant.