Robert Sauce

Ingredients

• Eight oz. of butter
• 3 onions
• i teaspoonful of flour
• 4 tablespoonfuls of gravy, or stock No. 272
• salt to taste
• pepper to taste
• i teaspoonful of made mustard
• 1 teaspoonful of vinegar
• the juice of y^ lemon

Method

1. 1

   Put the butter into a stewpan, set it on the fire, and when browning, add the onions cut into small slices.

2. 2

   Fry them brown, add the flour, and give the whole another fry.

3. 3

   Add gravy and seasoning, boil gently for 10 minutes, skim off the fat, and add mustard, vinegar, and lemon juice; give it one boil and pour around the steaks or dish.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 48. The excerpt below is the record exactly as published.

salt to taste, i oz. of butter. Peel and quarter the onion, and simmer it in the milk till perfectly tender. Break the bread, which should be stale, into small pieces, care- fully picking out any hard outside pieces; put it in a very clean saucepan, strain the milk over Mace. it, cover it up, and let it remain for an hour to soak. Now beat it up with a fork very smoothly, add a seasoning of pounded mace, cayenne and salt, with i oz. of butter; give the whole one boil, and serve. To enrich this sauce, a small quantity of cream may be added just before sending it to the table. Meat and Fish Sauces 77 Melted Butter. Take 2 oz. of butter, i dessert- spoonful of flour, salt to taste, % pii''t of water. Mix the flour and water to a smooth batter, which put into a sauce pan. Add the flour and a seasoning of salt, keep stirring o?ie way till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve. Tartars Sauce. Use yolks of 4 eggs, i teaspoonful of mustard, % teaspoonful of salt, olive oil, tarragon vinegar, pepper, cayenne, 2 shalots, or 2 tablespoonfuls of chopped pickled onions and gherkins. Break the yolks into a basin with the salt and mustard, then stir in a tablespoonful of olive oil, and then a teaspoonful of tarragon vinegar alternately until the sauce is of the right consistency. This must be done very gradually. Then add the chopped shalot or pickles. . A Cheap Gravy for Hashes, etc. Take bones and trimmings of the cooked joint intended for hashing, y^ teaspoonful of salt, % teaspoonful of whole pepper, ^ teaspoonful of whole allspice, a small faggot of savory herbs, }^ head of celery, i onion, i oz. of butter, flour, sufficient water to cover the bones. Chop the bones in small pieces, and put them in a stewpan, with the trim- mings, salt, pepper, spice, herbs and celery. Cover with boiling water, and let the whole boil for two or three hours. Slice and fry the onion in the butter till it is of a pale brown, and mix in flour in the proportion of i dessert- spoonful to half a pint of gravy; add the gravy made from the bones; boil for a quarter of an hour and flavor with lemon peel, anchovy sauce, walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be pre- ferred. Strain, and the .gravy will be ready for use. A bacon bone or rind is an improvement. A Good Beef Gravy for Poultry, Game, etc. Procure ^^ lb. of lean beef, pint of cold water, i shalot or 78 Meat and Fish Sauces small onion, 5^ a teaspoonful of salt, a little pepper, i tablespoonful of store sauce or mushroom ketchup, a tea- spoonful of arrowroot. Cut up the beef into small pieces, and put it, with the water, into a stewpan. Add the shalot and seasoning, and simmer gently for 3 hours, taking care that it does not boil fast. A short time before it is required, take the arrowroot, and having mixed it with a little cold water, pour it into the gravy, which keep stirring, adding the sauce, and just letting it boil. Strain off the gravy in a tureen, and serve very hot. Poivrade Sauce. Needed: Six oz. of ham, i oz. of butter, I clove of garlic, i bay leaf, i sprig of sweet basil, I of thyme, 2 cloves, 4 young onions, ^ pint of consomme, No. 276; I oz. of celery, i pinch of pepper and cayenne (where liked) ; 3 sprays of parsley, wineglassful of tarragon vinegar. Cut the ham into small pieces, and fry it in the butter, with the parsley, onions, garlic, bay leaf, basil, thyme and cloves. When well fried over a quick fire, add the cayenne, sliced celery and pepper, vinegar and con- somme; let all simmer gently half an hour. Strain through a tammy and serve. Robert Sauce. (For Steaks, etc.) Needed: Eight oz. of butter, 3 onions, i teaspoonful of flour, 4 tablespoonfuls of gravy, or stock No. 272, salt and pepper to taste, i tea- spoonful of made mustard, 1 teaspoonful of vinegar, the juice of y^ lemon

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