Mustard Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one and a half ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
half a pint of water ↝ Water, tap [Tap water]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
teaspoonful of thick mustard
ditto of French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
two tablespoonsfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Fry two ounces of butter and one and a half ounces of fine flour together.
Mix with half a pint of water.
Stir till it boils.
Add the juice of a lemon, little cayenne, teaspoonful of thick mustard, ditto of French mustard, two tablespoonsfuls of cream.
Tammy and make hot, and use.

Original Text

Mustard Sauce.—Fry two ounces of butter and one and a half ounces of fine flour together, and mix with half a pint of water, stir till it boils, add the juice of a lemon, little cayenne, teaspoonful of thick mustard, ditto of French mustard, two tablespoonsfuls of cream, tammy and make hot, and use.

Notes

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