1903 The still-room by C. Roundell

Co7tdime7its and Sauces

To make a simple French Mustard, — Proceed as in the last recipe, except that a minced shallot should be substituted for the horseradish, and that only the water, having been cleared by straining, is added to the mustard-flour. A tea-spoonful of good vinegar — Take a quarter of a pound of mustard-flour, pour over it three small tea-cupfuls of boiling vinegar, keep the mixture just below boiling-heat for about forty-five minutes, add a salt-spoonful of ground ginger, half a salt-spoonful of powdered cloves, and a salt-spoonful of grated nutmeg, and heat for five minutes longer. To make a Spiced Mustard [Recipe 2). — Take a tumblerful of vinegar, and place therein two salt- spoonfuls of salt, a salt-spoonful of scraped horse- radish, and half a salt-spoonful of powdered cloves. At the end of three days strain off the liquid and add a sufficiency of mustard-flour — about three ounces — to make a thick paste. To make a Spiced Mustard [Recipe 3). — Mix together a tea-spoonful each of powdered mace, ground black pepper, powdered dill seeds, and powdered cinnamon, a slightly smaller quantity of powdered cloves, a table-spoonful of powdered tarragon leaves, and three pints of vinegar. Heat for an hour, strain, and then mix with about a pound of mustard-flour and a quarter of a pound of castor sugar to make a thick paste. 41 is to be added to the mixture and thoroughly incorporated. To make a Spiced Mustard [Recipe i).