Robert Sauce for roast Pork, or Geese, &c. (No. 342)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half an ounce of onion minced very fine ↝ Onions, raw [Vegetables and Vegetable Products]
a table-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a table-spoonful of mushroom catchup (with or without the like quantity of port wine) ↝ Mushrooms, raw [Other vegetables and combinations]
half a pint of broth or water ↝ Soup, broth [Soups, broth-based]
half a pint of broth or water ↝ Water, tap [Tap water]
a quarter of a tea-spoonful of pepper ↝ Spices, pepper, black [Spices and Herbs]
the same of salt ↝ Salt, table, iodized [Spices and Herbs]
a tea-spoonful of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
one or two tea-spoonfuls of vinegar or basil (No. 397), or tarragon (No. 396), or burnet vinegar (No. 399) ↝ Vinegar [Mustard and other condiments]
one or two tea-spoonfuls of vinegar or basil (No. 397), or tarragon (No. 396), or burnet vinegar (No. 399) ↝ Basil, raw [Not included in a food category]
one or two tea-spoonfuls of vinegar or basil (No. 397), or tarragon (No. 396), or burnet vinegar (No. 399) ↝ Parsley, raw [Not included in a food category]
one or two tea-spoonfuls of vinegar or basil (No. 397), or tarragon (No. 396), or burnet vinegar (No. 399)

Instructions (6)

Put an ounce of butter into a pint stew-pan.
When it is melted, add to it half an ounce of onion minced very fine.
Turn it with a wooden spoon till it takes a light brown colour.
Then stir in a table-spoonful of flour, a table-spoonful of mushroom catchup (with or without the like quantity of port wine), half a pint of broth or water, and a quarter of a tea-spoonful of pepper, the same of salt.
Give them a boil.
Then add a tea-spoonful of mustard, and the juice of half a lemon, or one or two tea-spoonfuls of vinegar or basil (No. 397), or tarragon (No. 396), or burnet vinegar (No. 399).

Original Text

Robert Sauce for roast Pork, or Geese, &c.—(No. 342.)

Put an ounce of butter into a pint stew-pan: when it is melted, add to it half an ounce of onion minced very fine; turn it with a wooden spoon till it takes a light brown colour; then stir in a table-spoonful of flour, a table-spoonful of mushroom catchup (with or without the like quantity of port wine), half a pint of broth or water, and a quarter of a tea-spoonful of pepper, the same of salt; give them a boil; then add a tea-spoonful of mustard, and the juice of half a lemon, or one or two tea-spoonfuls of vinegar or basil (No. 397), or tarragon (No. 396), or burnet vinegar (No. 399).

Obs.—The French call this “Sauce Robert” (from the name of the cook who invented it), and are very fond of it with many things, which Mary Smith, in the “Complete Housekeeper,” 8vo. 1772, p. 105, translates ROE-BOAT-SAUCE. See Obs. to No. 529.

Notes

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