Sauce Robert

I made this for my boyfriend.

“Hey, there’s a sauce named after you in Household Management,” I exclaimed.

Mildly interested, he hovered over to take a look at the recipe.


– 2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of gravy, or stock No. 105, salt and pepper to taste, 1 teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2 lemon.


It didn’t take too long to make, which was nice, as we had a friend coming round in 30 minutes to help finish off some left-over pork from a dinner party the night before.

I used some gravy left over from the dinner party, instead of the stock or Mrs Beeton gravy called for in the recipe.  I don’t think this would have been too different from her original gravy though, as far as the taste contribution to the sauce goes.

It didn’t look wildly exciting in the pan, but it sure tasted nice.  I asked the guys for their honest opinion as they tucked into the meat and sauce.

“Mmmm, tasty,” commented our friend.

“It’s OK,” added my boyfriend.

Unfortunately I didn’t get a snapshot of the final result on the plate.  However, I liked it a lot – the vinegar and lemon gave a pleasant, mild tangy taste to the onion gravy.  Not too tangy, but just enough to make it interesting.

Mmmm, tasty.


Sauce Robert (Recipe 515):


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