Sauce Robert

Ingredients

• a piece of butter the size of a walnut
• two moderate-sized onions
• a wineglassful of vinegar
• a tablespoonful of flour
• half a pint of stock
• a few drops of bovril or Liebig's extract
• a sprinkling of pepper
• a saltspoonful of salt
• a teaspoonful of mushroom ketchup
• one of Worcester sauce
• the same of essence of anchovy
• a spoonful of port wine

Method

1. 1

   Dissolve butter in a saucepan, fry chopped onions until lightly coloured, add vinegar and simmer for four minutes.

2. 2

   Stir in flour, stock, Bovril, pepper, and salt; cook for twenty minutes.

3. 3

   Add mushroom ketchup, Worcester sauce, essence of anchovy, and port wine.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 133. The excerpt below is the record exactly as published.

Sauce, Robert. — Dissolve 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, pour over them a wineglassful of vinegar, and simmer for four minutes. Stir into it a tablespoonful of flour, half a pint of stock, a few drops of bovril or Liebig's extract, a sprinkling of pepper, and a saltspoonful of salt. Stir the sauce over the fire for twenty minutes, add a teaspoonful of mushroom ketchup, one of Worcester sauce, the same of essence of anchovy ; finally add a spoonful of port wine

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