Sauce Robert
From The "A1" cookery book, 1901
Serves 6
Good for cutlets.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 61. The excerpt below is the record exactly as published.
Sauce Robert. — 2 oz. butter, 2 onions, pint stock, 2 lemons (juice only) or x wineglass of vinegar, 1 oz. brown thickening, 1 dessert-spoon of mustard, 1 teaspoon of mushroom ketchup, 1 tea- spoon of anchovy essence, 1 tablespoon of port wine, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.