Sauce Robert

Ingredients

• a piece of butter the size of a walnut
• two onions finely chopped
• a wineglassful of vinegar
• a table-spoonful of flour
• half a pint of stock
• a quarter of a teaspoonful of Armour's extract or 0x0
• a tea-spoonful of mustard
• the same of mushroom ketchup
• the same of Worcester sauce
• a spoonful of port wine

Method

1. 1

   Dissolve butter in a saucepan, fry onions until lightly colored.

2. 2

   Add vinegar and simmer for four minutes.

3. 3

   Stir in flour, stock, extract, and salt.

4. 4

   Cook for twenty minutes, then add mustard, ketchup, Worcester sauce, and port wine.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 52. 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 with it two onions finely chopped ; when lightly coloured, pour in a wineglassful of vinegar and simmer for four minutes ; stir in a table- spoonful of flour, half a pint of stock, a quarter of a teaspoonful of Armour's extract or 0x0, and the same of salt. Stir all over the fire for twenty minutes, add a tea-spoonful of mustard, the same of mushroom ketchup, and one of Worcester sauce, and at the last a spoonful of port wine

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