Mustard Sauce
From Culinary jottings, 1885
If using Durham mustard, add a little vinegar.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 49. The excerpt below is the record exactly as published.
Mustard sauce is made in this way : — Melt a couple of ounces of butter in a small sauce-pan, blend with it a dessert-spoonful of flour, and a heaped up tea-spoonful of French mustard with a pinch of salt : when thoroughly mixed, add half a pint of broth or water
Cook this with the app: pantry check, scaling, and the assistant.