SAUCE ROBERT, for Steaks, &c.

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of gravy, or medium stock, salt and pepper to taste, 1 teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2 lemon.

Mode.--Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar, and lemon-juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for.

Time.---Altogether 1/2 hour. 

Seasonable at any time.

Sufficient for about 2 lbs. of steak.

Note.--This sauce will be found an excellent accompaniment to roast goose, pork, mutton cutlets, and various other dishes.


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