Recipe or source entry
Mustard Sauce
Add to some melted butter a teaspoonful of French or English mustard, a dessert-spoonful of chilli vinegar, and a little anchovy; make hot, and serve with broiled or fried herrings.
The soft roes may be added.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/mustard-sauce.html- Legacy revision
8531e8373e9b- Source checksum
4f4508b1ebf6edffda7bfdc691b8471c6bf4d54139fff543983f0daadc376c63- Legacy text checksum
f8b7a949e71265968ab4dc7323f10366627ffb59487f16e588cfe58c0ecd955f
Cite this page
Mustard Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/mustard-sauce.html