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Robert Sauce

No. 1.--Dissolve a piece of butter the size of a walnut in a saucepan, and fry in it two moderate-sized onions finely chopped. When they are lightly coloured, pour over them a wine-glassful of vinegar, and simmer for four minutes. Add an ounce of brown thickening, or, failing this, stir in a table-spoonful of flour, half a pint of broth or water, a tea-spoonful of Bovril, a quarter of a tea-spoonful of pepper, and the same of salt. Stir the sauce over the fire for twenty minutes, then add a table-spoonful of French mustard, a tea-spoonful of mushroom ketchup, and a tea-spoonful of anchovy essence. Mix all well together over the fire, and serve. If French mustard cannot be had, English mustard must be used, but it will not answer the purpose nearly so well. A spoonful of port is sometimes added. No. 2.--The following is a more simple recipe than the above. Slice two onions, and fry them in butter till they begin to turn yellow. Pour over them as much brown gravy as will cover them, add a table-spoonful of mustard, a tea-spoonful of salt, a quarter of a tea-spoonful of pepper, and simmer very gently, adding more gravy if necessary till the onions are tender. Rub them through a fine sieve, mix with the pulp some more gravy, say a quarter of a pint, boil once more, and serve. Time to prepare, half an hour. Probable cost, 8d. Sufficient for half a dozen persons.