Sauce Robert

Ingredients

• two ounces of onion
• an ounce of butter
• an ounce of flour
• half a pint of broth
• half a saltspoonful of salt
• the same of mignonette pepper
• a pinch of sugar
• a teaspoonful of tarragon or anchovy vinegar
• a dessertspoonful of French mustard
• a tablespoonful of Marsala
• a dessertspoonful of mushroom ketchup

Method

1. 1

   Chop onion and sauté in butter until slightly colored.

2. 2

   Gradually add flour, mix well, then add broth, salt, pepper, and sugar.

3. 3

   Simmer for 20 minutes, strain, and stir in vinegar and mustard before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 85. The excerpt below is the record exactly as published.

Sauce Robert has been so much spoiled by chefs in their attempts to improve it (as they suppose) that the original Sauce has been almost lost sight of. It is very good with veal, stewed ox-tail, pork, or duck, and is suitable for a grill. Chop up in small squares two ounces of onion, throw the mince into a saucepan with an ounce of butter. Let it take slight colour, then add an ounce of flour by degrees, work it well with a wooden spoon, then add half a pint of broth, half a saltspoonful of salt and the same of mignonette pepper, and a pinch of sugar. When thoroughly mixed, simmer for twenty minutes, pass the sauce through the strainer, catch up all lumps, and at the last moment stir in a teaspoonful of tarragon or anchovy vinegar, and a dessertspoonful of French mustard. The only variation in this original Sauce Robert which should be allowed is to omit the French mustard and to substitute for it a tablespoonful of Marsala and a dessertspoonful of mushroom ketchup

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