Robert Sauce

Method

Cut one or two small onions in dice shapes and fry them in about two ounces of butter, with a sprig of thyme, parsley, bayleaf, and a saltspoonful of crushed peppercorns until a good brown colour, which will take about fifteen minutes, then add a teaspoonful of tarragon vinegar and two tablespoonfuls of French vinegar; reduce this to half the quantity, add about one pint of good brown sauce and half an ounce of glaze, and let this simmer for fifteen minutes, keeping it well skimmed, then add a large teaspoonful of French mustard, and rub it through the tammy, put into the bain marie to get hot, but do not let it boil after the mustard is put to it; just before serving add a little mignonette pepper. This sauce is nice to serve with pork cutlets, veal, &c.

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