Robert Sauce

Ingredients

• 2 small onions
• 1 oz. flour
• 4 teaspoonful salt
• ^ teaspoonful pepper
• 1 teaspoonful French mustard
• 1 pint brown stock
• 2 tablespoonfuls vinegar
• 1^ oz. butter
• 2 mushrooms
• 1 teaspoonful anchovy
• 1 tomato, small

Method

1. 1

   Put the butter into a saucepan, heat until brown, add the onions, sliced, and brown also; stir in the stock until quite smooth; add all the above ingredients, and simmer slowly for 30 to 40 minutes; pass through a hair sieve, rubbing as much of the pulp through as possible.

2. 2

   Re-heat and serve.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 54. The excerpt below is the record exactly as published.

ROBERT SAUCE. 2 small onions 1 oz. flour 4 teaspoonful salt ^ teaspoonful pepper 1 teaspoonful French mustard pint brown stock i 2 tablespoonfuls vinegar 1^ oz. butter 2 mushrooms 1 teaspoonful anchovy 1 tomato, small

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