The soup and sauce book

by Elizabeth Douglas

Sauce Robert

(For Pork)

3 onions
1 gill rich brown gravy
1 tea-spoon made mustard
1 tea-spoon vinegar
2 ozs. butter
1 table-spoon flour

Chop the onions. Fry them in the butter. Add the flour. Mix quite smooth. Add the gravy, salt and pepper. Simmer for half-an-hour. Skim. Add the mustard and vinegar. Serve with pork.