Sauce Robert

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
Another version
Instructions (12)
  1. Melt an ounce of butter.
  2. Put to it half an ounce of onion, mixed fine.
  3. Turn it with a wooden spoon till it takes a light brown colour.
  4. Stir into it a tablespoonful of mushroom ketchup, and the same quantity of port wine.
  5. Add half a pint of broth, a quarter of a teaspoonful of pepper, and the same of salt.
  6. Give them a boil.
  7. Add a teaspoonful of mustard, the juice of half a lemon, and one or two teaspoonfuls of vinegar or tarragon.
Another
  1. Cut a few large onions and some fat bacon into square pieces.
  2. Put these together into a saucepan over a fire, and shake them well to prevent their burning.
  3. When brown, put in some good veal gravy, with a little pepper and salt.
  4. Let them stew gently till the onions are tender.
  5. Then add a little salt, vinegar, and mustard, and serve up.
Original Text
Sauce Robert. Melt an ounce of butter, and put to it half an ounce of onion, mixed fine; turn it with a wooden spoon till it takes a light brown colour; stir into it a table-spoonful of mushroom ketchup, and the same quantity of port wine. Add half a pint of broth, a quarter of a tea-spoonful of pepper, and the same of salt; give them a boil; add a tea-spoonful of mustard, the juice of half a lemon, and one or two tea-spoonfuls of vinegar or tarragon. Another. Cut a few large onions and some fat bacon into square pieces; put these together into a saucepan over a fire, and shake them well to prevent their burning. When brown, put in some good veal gravy, with a little pepper and salt; let them stew gently till the onions are tender; then add a little salt, vinegar, and mustard, and serve up.
Notes
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