No. 174 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.
This quantity is only sufficient for a small salad.