Robert Sauce

Ingredients

• two cups of stock
• two small onions
• four tablespoons of butter
• one heaping tablespoon of flour
• one teaspoon of dry mustard
• one of sugar
• a speck of cayenne
• two tablespoons of vinegar
• salt

Method

1. 1

   Cut the onions into dice, and put on with the butter.

2. 2

   Stir until they begin to color; then add the flour, and stir until brown.

3. 3

   As soon as it boils, add the stock and other ingredients, and simmer five minutes.

4. 4

   Skim and serve.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 111. The excerpt below is the record exactly as published.

ROBERT SAUCE. Two cups of stock, two small onions, four tablespoons of butter, one heaping tablespoon of flour, one teaspoon of dry mustard, one of sugar, a speck of cayenne, two tablespoons of vinegar, salt

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