Richard Dolby

Mustard Sauce to Bottle

As prepared by Richard Dolby, Cook at the Thatched House Tavern, St. James’s Street, London, 1830

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About

Ingredients

  • Stock, 1 pint
  • shallots 2
  • salt ½

Method

  1. Put the stock on to boil.
  2. Shred the shallots very fine.
  3. Add them to the stock.
  4. Also the pepper and salt.
  5. Boil for half an hour.
  6. Then dilute the mustard with a little of the stock and add it to the rest.
  7. Stir it in well, bottle and use as required.