Recipe: Salad Sauce

  •  1 small onion.
  •  8 slices of beetroot.
  •  2 tablespoons of vinegar.
  •  ½ pint haricot bean stock.
  •  1 ounce butter.
  •  ½ teaspoon Worcester Sauce.
  •  ¼ teaspoon mustard.
  •  1 teaspoon lemon juice.
  •  2 teaspoons browned flour.

Pepper and salt to taste.
Dissolve the butter in a small stewpan, place in the onion sliced and fry ten minutes; then add stock and beetroot, and simmer for twenty minutes; add the mustard, Sauce, lemon juice, and flour, and simmer five minutes, stirring all the time; rub through a sieve, and when cold stir in the vinegar.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)
This quantity is only sufficient for a small SALAD.