Mustard Sauce for Boiled Beef
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Ingredients
Method
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 36. The excerpt below is the record exactly as published.
a teaspoonful of flour, a teaspoonful of corn-starch and two of sugar. Mix these ingredients lightly to- gether and beat into them a cup and a half of boiling milk. Stir over the fire until the thickness of rich cream, then add a gill of sherry. Stir again for a couple of minutes and pour over the custards. 132 JULY 30TH "What say you to a piece of beef and mustard? A dish that I do love." — ^Shakespeake (''Taming of the Shrew")- PLAIN boiled beef can occasionally be substituted with profit for the usual roast or steak, and it is made very acceptable by serving with it a good mustard sauce, made by adding to one teacupful of boiling stock a tablespoonf ul of butter rubbed into a teaspoonful of flour, a tablespoonful of French mustard, a teaspoonful of dry English mustard, a tablespoonful of vinegar, a teaspoonful of sugar, half a teaspoonful of salt, and a dash or two of paprika. JULY 31ST "That good fellow washed the greens, and peeled the turnips, and broke the plates, and upset iron pots full of cold water on the fire and made himself useful in all sorts of wajrs." — Chakles Dickens ("Cricket on the Hearth")- THE Swiss chard makes a deli- cious summer green, with a more piquant flavor than spinach. Wash carefully, throw into a saucepan with the water still clinging to the leaves ; let it cook slowly till the juices are 133 drawn out, then let it boil until tender. Drain in a colander, chop fine. Return to the fire and season. To half a peck add a large tablespoonful of butter,
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