Sauce Robert

Ingredients

• two onions
• a teaspoon of vinegar
• a little pepper
• a little salt
• half pint of stock
• a teaspoonful of mustard
• one of anchovy
• a little flour

Method

1. 1

   Cut two onions in small pieces and fry light-brown in butter.

2. 2

   Dredge a little flour in the pan, add a teaspoon of vinegar, and a little pepper and salt.

3. 3

   Boil up, and add half a pint of stock or water.

4. 4

   Stir over the fire for half an hour, then mix in a teaspoonful of mustard and one of anchovy.

5. 5

   Stir for two or three minutes, then pour on your chops, cutlets, or steak.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 25. The excerpt below is the record exactly as published.

Sauce Robert. — This sauce is served hot. Cut two onions in small pieces, fry light-brown in but- ter, dredge a little flour in the pan, add a teaspoon of vinegar and a little pepper and salt. Boil up, and add half pint of stock or water. Stir over the fire for half an hour, then mix in a teaspoonful of mustard and one of anchovy. Stir for two or three minutes, and then pour on your chops, cutlets, or steak. Chutney Sauce. — Four pounds of apples cut in quarters, and boil until tender in a quart of vinegar. Now boil in another quart of vinegar three pounds of brown sugar. Mix both together, and, when cold, add one pound of currants, one pound of raisins, half a pound of salt, quarter pound of ginger, three ounces of clear garlic, and one ounce of red pepper. The fruit must be minced fine. Sauce Financiere. — A pint of rich stock, an ounce of brown thickening, one glass of Madeira, 73 The Bachelor and the Chafing-dish. one glass of mushroom ketchup, a pinch of Cay- enne, and a piece of glaze. Boil the stock well up with the thickening, then other condiments. Sim- mer fifteen minutes, skim it, then add the glaze. Strain for use. Epicurean Sauce. — It takes time to make this, for after its preparation it must be kept corked in a warm place for a fortnight, and should be shaken every day. Then it must be strained and put in small bottles for use. It is a most delicious and valuable sauce, and is made as follows : Half a pint of mushroom ketchup, half a pint of walnut ketchup, two glasses of port wine, two of Indian soy, three ounces of shallots, half an ounce of Cayenne, half an ounce of cloves, pint and a half of vinegar, and a little pepper. Mix well. frying anything well in a chafing-dish, in various hot condiments to suit the taste. Our bachelor with a convenient larder should never be at a loss to get up a snack of something for a suddenly desired little luncheon at any hour of the day. Canned herrings, shrimps, sardines, boned chicken, turkey, tongue, salmon — even Bologna sausage — all can be easily deviled, and the appetite tempted. Stir in the chafing-dish enough olive-oil to flood it, a spoonful of mustard, half a spoonful of papri- ka, a little salt

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