SAUCE ROBERT

Put into a sauce-pan a quarter of a pound of butter, with a spoonful of flour. Simmer them till of a fine brown color. Mince half a dozen large onions, and a large slice of cold ham. Put them into the pan, with another piece of butter, and a very little broth or warm water. Skim the sauce well, and let it stew gently for twenty minutes. Before you serve it up, stir in a table-spoonful of lemon-juice or vinegar, and a tea-spoonful of mustard. This sauce is used chiefly for fresh pork, or white poultry.