Sauce Robert

Ingredients

• One onion.
• A gill of good broth.
• Half an ounce of butter.
• Half a teaspoonful of mustard.
• One small tablespoonful of common vinegar.
• One small teaspoonful of Tarragon vinegar.
• Half a pint of brown stock.
• Sugar and salt.

Method

1. 1

   Peel and dice onion, sauté in butter until brown, add vinegar, boil, then add stock and broth, simmer for 10 minutes, skim, and thicken over sharp heat.

2. 2

   Stir in mustard, tarragon vinegar, sugar, and salt.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 18. The excerpt below is the record exactly as published.

SAUCE ROBERT Ingredients One onion. A gill of good broth. Half an ounce of butter. Half a teaspoonful of mustard. One small tablespoonful of com= One small teaspoonful of Tarra^ mon vinegar. gon vinegar. Half a pint of brown stock. Sugar and salt.

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