Mustard Sauce
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1 dessertspoonful of Allinson fine wheatmeal
- 1 oz. of butter
- 1 teaspoonful of sugar
- 1/2 pint of water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- 1 good teaspoonful of mustard, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz.
- of butter, vinegar and salt to taste, 1 teaspoonful of sugar, 1/2 pint of water.
- Brown the wheatmeal with the butter in the saucepan, add the mustard, vinegar, sugar, and salt, let all simmer for a few minutes, and then serve.
Plating
Cookware for this recipe
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Saucepan