Sauce Robert may be instanced as a very useful brown sauce of a domestic type:—Chop up in small squares two ounces of onion, throw the mince into a saucepan with an ounce of butter. Let it take slight colour, then add an ounce of flour by degrees, and when that has been well worked, half a pint of broth, mignonette pepper and salt at discretion—say half a saltspoonful of each—and a pinch of sugar. When thoroughly mixed simmer for twenty minutes, pass the sauce through the tin strainer, catch up all lumps, and at the last moment stir in a teaspoonful of tarragon or anchovy vinegar, and a dessertspoonful of French mustard.