Mustard Sauce

Name: Mustard Sauce
Ingredients: 2 oz. margarine or butter; 4 level tablespoons flour; 1 pint stock or water; 1 level tablespoon mustard; 1 tablespoon vinegar; Salt and pepper to taste

From Fish cookery, 1948

VARIATIONS: 1. Caper: Omit mustard, add 2 level tablespoons coarsely chopped capers. 2. Fennel: Omit mustard and vinegar, add 4 level tablespoons chopped fennel.

Presented as published in 1948. 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 Fish cookery (1948) by Great Britain. Ministry of Food, page 8. The excerpt below is the record exactly as published.

Mustard Sauce 2 oz. margarine or butter Salt and pepper to taste 4 level tablespoons flour 1 level tablespoon mustard 1 pint stock or water 1 tablespoon vinegar

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