Mustard Sauce

Ingredients

• butter sauce
• made mustard enough to give it a pale yellow color

Method

1. 1

   Make butter sauce, and mix with the made mustard enough to give it a pale yellow color, then let boil up again for a moment to thicken, but not to separate the butter.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 307. The excerpt below is the record exactly as published.

mustard sauce (4 fish and sauce, 24 cents.) Potatoes a nature!. Chicken, a la Bechamel (5 fowls and sauce, 130 cents.) Roast beef (rib ends 5 lbs 45 cents.) Stuffed shoulder mutton (4 lbs 50 cents.) Curry of veal, a la Calcutta (10 orders, 1 lb and trimmings, 23 cents.) Macaroni, a la Creole (20 orders, 20 cents.) Fried egg plant 15, turnips 4, corn 10, squash 8, potatoes 12 (40 cents.) Astor House pudding (No. 594 doubled; 2a orders, 28 cents.) Covered lemon pie (5 large, thin, 35 cents.) Frozen buttermilk (5 qts frozen, 25 cents.) Fruit cake, jelly cake (2 lbs 20 cents.) Peaches, nuts, cheese, crackers, condi- ments (50 cents.) Milk, cream 50, coffee, tea, sugar, butter, bread 48 (98 cents.) Toted, $6 3-^; 49 persons; 13 cents a plate. 1042— Puree a la Crecy, Soup. or Carrot Crecy, an old French battlefield, after- wards turned into market gardens be- came noted again for the production of the carrot, a vegetable more highly val- ued before the introduction of the beet than it is now, but still one of the main- stays of the French cook. So persistently do these old names cling that but recently a cook contributing a receipt to a New York journal, told his readers to take some Crecy carrots and do thus and so. It is to be hoped they got some. To make the soup, take soup stock and boil carrots and corned beef in it and a few other soup vegetables for seasoning. Take out the meat and pass the carrots alon^ with the stock through a seive. Skim well, add a small amount of flour or starch thickening to keep the puree (pulp) from setding to the bottom; sea- son and serve like bean soup, with crusts in the plate. 1043— Salt Mackerel Boiled. There is as much difference between mackerel boiled soft and boiled hard as between eggs similarly cooked. If you would have mackerel tender, as well as of good color, put it on to cook in cold water and take it off as soon as it begins to boil. It is best if it can be cooked to order, or only as wanted, as it becomes hard and curls out of shape with stand- ing long in the water. Mackerel looks best if cut across, not lengthwise, each fish making three portions. Dish the skin side up and a spoonful of melted butter over it. Mackerel put in water to freshen will hardly keep cweet twelve hours unless ice water be used or the vessel set in the refrigerator. It should remain in water at least twenty-four hours, and be changed once or twice. After that if any are wanted to broil, they should be hung up to dry one meal ahead. 1044— Salt Mackerel Broiled. Divide the fish lengthwise, and if of COOKING FOR PROFIT. r57 the largest size, again into quarters. Broil over clear coals, or toast before the fire in the hinged wire broiler, browning the inside first. Serve the brown skin side uppermost, with a spoonfiil of melted butter poured over. It should cook in five minutes. 1045--Mu;tard Sauce. Make butter sauce, and mix with ti made mustard enough to give it a pale yellow color

Cook this with the app: pantry check, scaling, and the assistant.