Robert Sauce

Ingredients

• a tablespoonful of butter
• half a cupful of vinegar
• a cupful and a half of any cold brown gravy
• a tablespoonful of dry flour
• a dessertspoonful of French mustard

Method

1. 1

   Fry chopped onion in butter until brown.

2. 2

   Add vinegar and boil until nearly evaporated.

3. 3

   Stir in gravy or flour with water, season, and simmer for fifteen minutes.

4. 4

   Add mustard before serving.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 175. The excerpt below is the record exactly as published.

ROBERT SAUCE. Serve with the tongues a hot sauce, made as follows : Chop a peeled onion in quarter-inch dice, and fry it in a tablespoonful of butter until it is brown. Then add half a cupful of vinegar, and boil rapidly until the vinegar is nearly evaporated. Next stir in a cupful and a half of any cold brown gravy ; or, lacking the gravy, stir in first a table- spoonful of dry flour, and let it brown, and then mix in a cupful and a half of boiling water. Season the sauce highly with salt and pepper, and simmer it slowly for fifteen min- utes. Just before using it, stir in a dessertspoonful of French mustard

Cook this with the app: pantry check, scaling, and the assistant.