Salad Sauce Recipe

1 small onion.

8 slices of beetroot.

2 tablespoons of vinegar.

1/2 pint haricot bean stock.

1 ounce butter.

1/2 teaspoon Worcester sauce.

1/4 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.



This quantity is only sufficient for a small salad.

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