Mustard sauce

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Melt half an ounce of butter in a small saucepan.
  2. Blend with it half an ounce of flour, and a heaped-up teaspoonful of French mustard with a pinch of salt.
  3. When thoroughly mixed, add half a pint of broth or water.
  4. Let it come to the boil.
  5. Strain through the pointed strainer into a hot sauce-boat.
  6. If Durham mustard is used, mix it first with a little tarragon vinegar.
Original Text
Mustard sauce—a popular sauce for fresh herrings, pork, &c. —is made in this way :—Melt half an ounce of butter in a small saucepan, blend with it half an ounce of flour, and a heaped-up teaspoonful of French mustard with a pinch of salt ; when thoroughly mixed, add half a pint of broth or water ; let it come to the boil, then strain through the pointed strainer into a hot sauce-boat. If Durham mustard is used mix it first with a little tarragon vinegar.
Notes
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