Robert Sauce
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 89. The excerpt below is the record exactly as published.
Robert Sauce. Chop finely two onions, fry with an ounce of butter, add one wineglass of vinegar, a little pepper and salt ; boil all together five minutes ; thicken with a tablespoonful of flour that has been browned in butter, a bit of glaze, a few drops of ready made mustard
Cook this with the app: pantry check, scaling, and the assistant.