The Book of Household Management by Mrs. Beeton

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.