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Sauce Rob art for Rumps or Steaks

From A new system of domestic cookery (1869).

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A historical recipe

A new system of domestic cookery, by Rundell, Maria Eliza Ketelby, 1745-1828, author (1869).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 6 ingredients

  1. a handful of sliced onions
  2. a spoonful of flour
  3. four spoonfuls of gravy
  4. a teaspoonful of made mustard
  5. a spoonful of vinegar
  6. a pint of cream

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Put a piece of butter, the size ol an egg, into a saucepan, set it over the fire, and when browning, throw in a handful of sliced onions cut small ;
  2. fry them brown, but do not let them burn ;
  3. add half a spoonful of flour, shake the onions in it and give it another fry ;
  4. then pu/ four spoonfuls of gravy, and some pepper and salt, and bod it gently ten minutes ;
  5. skim off the fat, and add a teaspoonful of made mustard, a spoonful of vinegar, and the juice ofhalf a lemon ;
  6. boil it all, and pour it round the steaks.
  7. They should be of a fine yellow brown, and garnished with fried parsley and lemon.
  8. Benton sauce for hot and cold roast Beef.
  9. Grate, or scrape very fine, some horse-radish, a little made mustard, some pounded white sugar, and four large spoonfuls of vinegar.
  10. Serve in a saucer.
  11. Sauce for Fish Pies where Cream is not ordered.
  12. % Take equal quantities of white wine, not sweet, vinegar, oyster-liquor and mushroom-ketchup ;
  13. boil them up with an anchovy ;
  14. strain, and pour it through a funnel into the pie after it is baked.
  15. Another.
  16. — Chop an anchovy small, and boil it up with three spoonfuls of gravy, a quarter of a pint of cream, and a bit of butter and flour.
  17. Tomata Sauce for hot or cold Meats.
  18. - Put tomatas, when perfectly ripe, into an earthen jar, and set it in an oven, when the bread is drawn, till they aie quite soft;
  19. then separate the skins from the pulp;
  20. and mix this with capsicum-vinegar and a few cloves of garlic pounded, which must both be proportioned to the quantity of fruit.
  21. Add powdered ginger and salt to your taste.
  22. Some white-wine vinegar and Cayenne may be used instead of opsicumvinegar Keep the mixture in small wide-mouthed bottles, well-corked, and in a dry cool place.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Slotted spoon
  • Sieve
Source not stated by archive.org
Credit

From A new system of domestic cookery (1869), printed page 120, digitised by the Internet Archive: https://archive.org/details/b28143735

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.