Sauce Robert

Ingredients

• four or five large onions
• three ounces of butter
• a dessertspoonful of flour
• half a pint of beef or of veal gravy
• a seasoning of salt and pepper
• a dessertspoonful of made mustard

Method

1. 1

   Cut the onions into small dice and brown them in a stewpan with the butter and flour.

2. 2

   When browned, pour in the gravy and let simmer for fifteen minutes.

3. 3

   Skim the sauce, add salt and pepper, and mix in the mustard just before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 129. The excerpt below is the record exactly as published.

SAUCE ROBERT. Cut four or five large onions into small dice, and brown them in a stewpan, with three ounces of butter and a dessertspoonful of flour. When of a deep yellow brown, pour to them half a pint of beef or of veal gravy, and let them simmer for fifteen minutes ; skim the sauce, add a seasoning of salt and pepper, and at the moment of serving, mix a dessertspoonful of made mustard

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