Sauce Robart for Rumps or Steaks

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Put into a saucepan a piece of butter the size of an egg.
  2. Set it over the fire, and when browning, throw in a handful of sliced onions cut small.
  3. Fry them brown, but do not let them burn.
  4. Add half a spoonful of flour, shake the onions in it, give another fry.
  5. Then put four spoonfuls of gravy, pepper, and salt, and boil gently ten minutes.
  6. Skim off the fat.
  7. Add a teaspoonful of made mustard, a spoonful of vinegar, and half a lemon juice.
  8. Boil, and pour round the steaks, which should be of a fine yellow brown, and garnished with fried parsley and lemon.
Original Text
Sauce Robart for Rumps or Steaks. Put into a saucepan a piece of butter the size of an egg: set it over the fire, and when browning, throw in a handful of sliced onions cut small: fry them brown, but do not let them burn: add half a spoonful of flour, shake the onions in it, give another fry, then put four spoonfuls of gravy, pepper, and salt, and boil gently ten minutes. Skim off the fat: add a teaspoonful of made mustard, a spoonful of vinegar, and half a lemon juice: boil, and pour round the steaks, which should be of a fine yellow brown, and garnished with fried parsley and lemon.
Notes
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