Recipes > Sauces & Spreads > Robert Sauce

Robert Sauce


  • 2 cupfuls of stock
  • 2 small onions
  • 4 tablespoonfuls of butter
  • 1 heaping tablespoonful of flour
  • 1 teaspoonful of dry mustard
  • 1 teaspoonful of sugar
  • a speck of cayenne
  • 2 tablespoonfuls of vinegar
  • salt


Cut the onions into dice, and put on with the butter.

Stir until they begin to color; then add the flour, and stir until brown.

As soon as it boils, add the stock and other ingredients, and simmer five minutes.

Skim, and serve.


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Miss Parloa's New Cook Book.

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