Recipes > Sauces & Spreads > Robert Sauce

Robert Sauce


  • 2 ounces of onion
  • 1 ounce of butter
  • 2 tablespoonfuls of spiced vinegar
  • 1/2 pint of Spanish sauce, or brown gravy
  • 1 saltspoonful of salt
  • 1/4 saltspoonful of pepper
  • 2 teaspoonfuls of French mustard


Chop the onion, fry pale yellow with the butter, add the spiced vinegar, and reduce one half by quick boiling; add the Spanish sauce or brown gravy, and boil slowly for fifteen minutes; then season with the salt, pepper, and French mustard, and serve.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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