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Robert Sauce
From Cookery and housekeeping, 1882
Serves 1
Do not use made mustard, only mustard flour.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 114. The excerpt below is the record exactly as published.
Robert Sauce. Chop into small dice two Portugal onions ; put them in a stewpan with some butter, and fry a very light brown. Have ready a pale brown sauce, and thicken it with mustard flour ; drain the onions from the butter and stir in the sauce, adding a very small quantity of French vinegar
Cook this with the app: pantry check, scaling, and the assistant.