Robert Sauce No. 2

Ingredients

• two onions
• a table-spoonful of mustard
• a tea-spoonful of salt
• a quarter of a tea-spoonful of pepper
• as much brown gravy as will cover them

Method

1. 1

   Slice onions and fry in butter until yellow.

2. 2

   Pour over brown gravy, add mustard, salt, and pepper.

3. 3

   Simmer gently until onions are tender.

4. 4

   Rub through a sieve, mix with more gravy, boil once more, and serve.

Nutrition per serving

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 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. Mix all well together over the fire, and serve. If French mustard cannot bo had, English mustard must be used, but it wiU not answer the purpose nearly so well. A spoonful of port is sometimes added. No. 2. The following is a more simple recipe than the above. Slice two onions, and fry them in butter till they begin to turn yellow. Pour over them as much brown gravy as will cover them, add a table-spoonful of mustard, a tea-spoonful of salt

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