SAUCE ROBERT

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

four or five large onions ↝ Onions, raw [Vegetables and Vegetable Products]
three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of beef or of veal gravy ↝ Gravy, beef [Dips, gravies, other sauces]
a seasoning of salt and pepper ↝ Salt, table, iodized [Spices and Herbs]
a dessertspoonful of made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]

Instructions (4)

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.
At the moment of serving, mix a dessertspoonful of made mustard with it.

Original Text

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 with it.

Large onions, 4 or 5; butter, 3 oz.; flour, dessertspoonful; 10 to 15 minutes. Gravy, 1/2 pint: 15 minutes. Mustard, dessertspoonful.

Notes

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