Mustard Sauce

Ingredients

• $ oz. Brown & Polson’s “* Patent ’’ Corn Flour.
• 1 oz. Butter.
• 1 table-spoonful Vinegar.
• 14 tea-spoonfuls Mustard.
• 4 pint Stock.
• Pepper, Salt, Cayenne.

Method

1. 1

   Melt the butter, stir in the Corn Flour, add the stock, and stir till boiling.

2. 2

   Cook for five minutes.

3. 3

   Add the mustard mixed with the vinegar, also the seasoning.

4. 4

   Cook for a few minutes more, then serve.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 2. The excerpt below is the record exactly as published.

Mustard Sauce To serve with boiled or fried herrings or mackerel. $ oz. Brown & Polson’s “* Patent ’’ Corn Flour. 1 oz. Butter. 1 table-spoonful Vinegar. 14 tea-spoonfuls Mustard. 4 pint Stock. Pepper, Salt, Cayenne.

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