Fry the onion in the butter, with the flour, until a rich yellow. Add to it the stock, which should be boiling, and the wine. Stir together. Add the juice of the lemon and a little of the grated rind. Simmer for quarter of an hour. Strain through a fine sieve.
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.
Sauce Vinaigrette
4 table-spoons vinegar
1 bay leaf
1 table-spoon brown sauce
1 table-spoon chopped shallots
2 table-spoons chopped gherkins
1 table-spoon capers
1 table-spoon chopped parsley
1 oz. butter
Boil the vinegar for quarter of an hour with the bay leaf. Add the sauce (see [p. 118]). Simmer five minutes. Remove the bay leaf. Add the shallots (which should have been previously cooked in the butter and allowed to drain upon a sieve), capers, gherkins and parsley.
Tomato Sauce
6 tomatoes
¹⁄₂ an onion chopped
1 clove
1 slice of ham
1 gill rich brown gravy
1 table-spoon brown roux