Mustard The Common Way

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Mix half a teaspoonful of salt with two ounces of the flour of mustard.
  2. Stir to them by degrees sufficient boiling water to reduce it to the appearance of a thick batter.
  3. Do not put it into the mustard-glass until it is cold.
  4. If desired, mix in a half-teaspoonful of sugar in the finest powder.
  5. The mustard ought to be sufficiently diluted always to drop easily from the spoon.
  6. More than a quarter of a pint, and less than half a pint of liquid will be needed for four ounces of the best Durham mustard to bring it to this state.
Original Text
MUSTARD THE COMMON WAY. The great art of mixing mustard is to have it perfectly smooth, and of a proper consistency. The liquid with which it is moistened should be added to it in small quantities, and the mustard should be well rubbed, and beaten with a spoon. Mix half a teaspoonful of salt with two ounces of the flour of mustard, and stir to them by degrees sufficient boiling water to reduce it to the appearance of a thick batter: do not put it into the mustard-glass until it is cold. Some persons like a half-teaspoonful of sugar in the finest powder mixed with it. It ought to be sufficiently diluted always to drop easily from the spoon; and to bring it to this state more than a quarter of a pint, and less than half a pint of liquid will be needed for four ounces of the best Durham mustard. For Tartar mustard see Chapter VII.
Notes
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