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Robert Sauce No. 1
From Cassell's dictionary of cookery, 1892
Serves 6
If French mustard is unavailable, use English mustard.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1583. The excerpt below is the record exactly as published.
a piece of butter the size of a walnut in a saucepan, and fry in it two moderate-sized onions finely •chopped. When they are lightly coloured, poui- over them a wine-glassful of vinegar, and sim- mer for four minutes. Add an oimce of brown thickening, or, failing this, stir in a table-spoon- ful of flour, half a pint of broth or water, a quarter of a tea-spoonful of Liebig's Extract, a quarter of a tea-spoonful of pepper, and the same of salt. Stir the sauce over the fire for twenty minutes, then add a table-spoonful of French mustard, a tea-spoonful of mushroom ketchup, and a tea-spoonful of anchovy essence
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