Mustard

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
for spiced vinegar
for mustard paste
Instructions (5)
  1. mix the mustard smoothly with any spiced or flavoured vinegar to taste
  2. boil about half a teaspoonful each of salt, freshly ground black pepper, mace, cloves, and a dash of cayenne, with a small clove of garlic, in half a pint of good vinegar till this is strongly flavoured
  3. mix 4oz. or 5oz. of mustard to a stiff paste with some cold tarragon vinegar
  4. strain into it gradually the boiling-hot spiced vinegar, stirring it as you do so with a small red-hot poker, or kitchen skewer
  5. store this mustard in wide-mouthed bottles, and tightly corked
Original Text · last edited 4 days ago
Of Mustards, again, there are a great variety, and a pleasant change may be made by mixing the mustard smoothly with any spiced or flavoured vinegar to taste; or again, boil about half a tea spoonful each of salt, freshly ground black pepper, mace, cloves, and a dash of cayenne, with a small clove of garlic, in half a pint of good vinegar till this is strongly flavoured; mix 4oz. or 5oz. of mustard to a stiff paste with some cold tarragon vinegar, then strain into it gradually the boiling-hot spiced vinegar, stirring it as you do so with a small red-hot poker, or kitchen skewer. This mustard, if stored in wide-mouthed bottles, and tightly corked, will keep for years.
Notes
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