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Sauce Robert

Name: Sauce Robert
Yield: 6 servings
Ingredients: 3 large onions; a piece of butter as large as an egg; a tablespoon of sugar; 1/2 pint of water; 2 tablespoons of good cider or wine vinegar; salt; ground white pepper; a saltspoon of dry mustard; a pinch of pulverized sage; a teaspoon of corn-starch

From The household cook book, 1902

Serves 6

Good with most kinds of meat, game, or fish.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 77. The excerpt below is the record exactly as published.

SAUCE ROBERT — Cut finely 3 large onions, and fry in a piece of butter as large as an egg; caramel a tablespoon of sugar and add it to ^ pint of water, and 2 tablespoons of good cider or wine vinegar; add salt, ground white pepper, a saltspoon of dry mustard, and a pinch of pulverized sage. Boil well together and add a tea- spoon of corn=starch

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