Sauce Robert is a traditional Elizabethan recipe for a classic French caper and verjuice sauce typically served with meat. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of Sauce for Sauce Robert.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Original Recipe
Originally a French recipe this sauce was definitely known in Britain by 1651 (when a translation of Francois Pierre La Varenne's The French Cook became generally available). However, it seems likely that the recipe was known in Britain before this time. This is a fairly piquant sauce and makes a wonderful accompaniment to just about any meat (including firm-fleshed fish). The version given below is from The French Cook but this is not exactly the version given in my redaction (this is closer to the classic Sauce Robert).
Loin of Pork with sauce Robert (from Francois Pierre La Varenne Le Quisinier Françoise
Lard it with great lard, then roast it, and baste it with verjuice and vinegar, and a bundle of sage. After the fat is fallen, take for to fry an onion with, which being fried, you shall put under the loin with the sauce wherewith you have basted it. All being a little stoved together, lest it may harden, serve. This sauce is called sauce Robert.