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Mustard Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 956. The excerpt below is the record exactly as published.
Mustard Sauce. — Blend together on a plate three ounces of butter with a dessert- spoonful of browned flour, half the quantity of the best Durham 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 flavour
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