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Mustard Sauce
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 388. The excerpt below is the record exactly as published.
Mustard Sauce. — Blend together on a plate 3 ozs. of butter with a des- sert-spoonful of browned flour, half the quantity of the best mustard, and a little salt. Stir these ingredients, when smoothly mixed, into a quarter of a pint of boiling water and simmer five minutes. Add enough vinegar to flavor
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