Cassell's dictionary of cookery

Rob. — Eobs arc vegetable juices simply inspissated by evaporating most of the water in a vessel over a fire till they acquire the consistence of syrup, which will prevent their running into fermentation. The fruits are to be squeezed in bags to obtain the juices. Sometimes a little sugar is added to make them keep better. Eob of elderberries will keep without sugar, and is sometimes employed medicinally. Robert, Sauce. — Xo. l. 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, pouiover them a wine-glassful of vinegar, and simmer for four minutes. Add an oimce of brown thickening, or, failing this, stir in a table-spoonful of flour, half a pint of broth or water, a quarter of a tea-spoonful of Liebig's Extract, 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 bo had, English mustard must be used, but it wiU 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 gi'avj' if necessary till the onions are tender. liub 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. Robert, Sauce (M. Udc's way). —Cut some onions into small dice, fry them of a fine brown, moisten them with some Espagnole (Spanish sauce), or dust them with flour, and moisten with veal gravy. Skim it, that the sauce may look bright ; put in a little pepper iind salt, and just before you send up mix a spoonful of mustard. Rocambole. — This plant, which is employed much in the same way as garlic and shallots, is a native of Denmark. It has compound bulbs like garlic, but the cloves are smaller. " The cloves," says Loudon, "both of the stalk and roots, are used in the maimer of garlic or shallot, and nearly for the same purposes. It is considered milder than garlic." Rochelle Salad. — Wash two fine heads of celery, and dry them perfectly. Cut the best stalks into pieces an inch long, and lay these in a salad bowl, mixed ^vith the whites of three hard-boiled eggs, thinly shred. Press the yolks of the eggs thi-ough a wire sieve, and the moment before serving pour over the salad a quarter of a pint of tartar sauce. Sprinkle over this first the powdered egg-yolks, and afterwards three fine truffles, finely shred. Ornament the salad with anchovy, beetroot, sUces of German sausages, or in any suitable manner, and serve. If liked, the trufiles may be omitted, and mayonnaise sauce be substituted for the tartar sauce.