Robert Sauce

Ingredients

• four onions
• three ounces of butter
• an ounce of white flour
• a gill of vinegar
• half a pint of broth or water
• an ounce of sugar
• salt and pepper to taste

Method

1. 1

   Shred four onions in small dice, fry them in a stewpan with three ounces of butter; when the onions are nicely browned sprinkle over them an ounce of white flour, stir the lot, and fry for two or three minutes longer; then pour in a gill of vinegar with half a pint of broth or water and an ounce of sugar, boil for a few minutes, then add salt and pepper to taste; stir nicely, and serve with either boiled meat or grilled fowl.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 43. The excerpt below is the record exactly as published.

ROBERT SAUCE. Shred four onions in small dice, fry them in a stewpan with three ounces of butter; when the onions are nicely browned sprinkle over them an ounce of white flour, stir the lot, and fry for two or three minutes longer; then pour in a gill of vinegar with half a pint of broth or water and an ounce of sugar, boil for a few minutes, then add salt and pepper to taste

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