1931 The Art of Drinking More by Dexter Mason

TIPPLE AND SNACK

GRILLED HERRING AND MUSTARD SAUCE

Clean a good herring, and broil it. When it is done, po?tr the following sauce over the fish, and serve hot. · Put two tablespoons of butter into a casserole. Add as much flour as the butter will absorb. Stirring constantly, add enough water so that the mixture is creamy. In a china b0wl put three pats of butter, the yolks of two eggs, a teaspoon of vinegar, two tablespoorl'S of yellow mustard, and a table– spoon of cold water. Mix well together, and pour slowly into the boiling mixture, stirring quickly.

BEATEN BISCUIT

Sift a quart of flour and a teaspoon of salt into a mixing bowl. Add a tablespoon of lard, and blend in with your fingers. Add slowly a pint of milk. The dough should be rather stiff. Dump it onto a board and beat it with a rolling piH until the dough blisters;

[ 69]