Robert Sauce

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

some cullis
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
an onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a gill of rhenish wine ↝ Wine, rice [Wine]

Instructions (3)

Boil all together a quarter of an hour.
Strain it.
Reduce it nearly to a glaize.

Original Text

To make Robert Sauce.

Take some cullis, a bay leaf, an onion sliced, a blade of mace, a little mustard, and a gill of rhenish wine. Boil all together a quarter of an hour, strain it, and reduce it nearly to a glaize.

Notes

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