Sauce Robert

Ingredients

• four middling-sized onions
• two ounces of butter
• a tablespoonful and a half of malt vinegar
• half a pint of brown sauce
• half a pint of consomme
• two tablespoonfuls of made mustard
• a little sugar
• a little salt

Method

1. 1

   Peel and cut the onions into small cubes, place in a stew-pan with butter, stir over moderate heat until slightly brown.

2. 2

   Add vinegar and boil.

3. 3

   Then add brown sauce and consomme, simmer for ten minutes, skim, and reduce until thick.

4. 4

   Finish with mustard and adjust seasoning.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 187. The excerpt below is the record exactly as published.

Sauce Robert. Peel and cut up four middling-sized onions into very small cubes, which place in a stew-pan with two ounces of butter ; stir over a moderate fire till slightly brown, then add a tablespoonful and a half of malt vinegar, and let it boil; add half a pint of brown sauce (No. 14) with half a pint of consomme (p. 77); simmer beside the fire for ten minutes ; skim well ; stir over a brisk fire, reduce until it is as thick as the apple-sauce usually served with pork ; finish with two tablespoonfuls of made mustard and a little sugar

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