Mustard Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Mustard sauce is generally served with fresh herrings.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 155. The excerpt below is the record exactly as published.
mustard sauce, which is very nice, and is gene- rally served with fresh herrings. It is made as follows Make a little good melted butter, or, as it should be called, butter sauce. Add to it two or three spoonfuls of fresh-made mustard
Cook this with the app: pantry check, scaling, and the assistant.