tablespoonfuls of gravy, or stock No. 105, salt and pepper to taste, 1
teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2
lemon.
_Mode_.--Put the butter into a stewpan, set it on the fire, and, when
browning, throw in the onions, which must be cut into small slices. Fry
them brown, but do not burn them; add the flour, shake the onions in it,
and give the whole another fry. Put in the gravy and seasoning, and boil
it gently for 10 minutes; skim off the fat, add the mustard, vinegar,
and lemon-juice; give it one boil, and pour round the steaks, or
whatever dish the sauce has been prepared for.
_Time_.---Altogether 1/2 hour. _Average cost_, for this quantity, 6d.
_Seasonable_ at any time.
_Sufficient_ for about 2 lbs. of steak.
_Note_.--This sauce will be found an excellent accompaniment to roast
goose, pork, mutton cutlets, and various other dishes.
A GOOD SAUCE FOR STEAKS.