Sharp Sauce

Ingredients

• 3 level tablespoons flour
• 1 level teaspoon pepper
• 1 level teaspoon mustard
• 0.5 pint milk or vegetable water
• 1 level teaspoon sugar
• 1 oz. margarine
• 1 level teaspoon salt
• 4 tablespoons vinegar

Method

1. 1

   Mix the flour, mustard, sugar, salt and pepper.

2. 2

   Mix to a smooth paste with a little of the milk or vegetable water.

3. 3

   Boil the remaining milk or water, pour on to the blended flour, return to the pan, then bring to the boil, stirring all the time, and boil for 5 minutes.

4. 4

   Remove the pan from the heat and add the margarine and vinegar.

5. 5

   Stir and serve hot.

Nutrition per serving

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 9. The excerpt below is the record exactly as published.

$level teaspoon pepper 3 level tablespoons flour 2 tablespoons vinegar 1 pint milk 4 level tablespoons chopped parsley 1 level teaspoon salt Melt the margarine in the pan, add the flour and mix well, then add the milk slowly and bring to the boil, stirring well all the time. Boil for 5 minutes. Add the seasoning, vinegar and patsley and serve hot with fish. Salad Dressing 2 oz. flour } level teaspoon pepper 1 level tablespoon sugar 1 pint milk 2 level teaspoons mustard 3-4 tablespoons vinegar (according to taste) 2 level teaspoons salt 4-1 oz. margarine Mix the dry ingredients with some of the cold milk. Bring the rest to the boil and pour on to the blended mixture. Return to the pan, bring to the boil, stirring all the time, and boil for 5 minutes. Beat in the vinegar and margarine and allow to cool before using. To make a stiff dressing, use less milk and vinegar. Sharp Sauce 3 level tablespoons flour + level teaspoon pepper 1 level teaspoon mustard $ pint milk or vegetable water 1 level teaspoon sugar 1 oz. margarine 1 level teaspoon salt 4 tablespoons vinegar

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