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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
Published 1932
Ingredients
- Stock,
1 pint - shallots
2 - salt
½
Method
- Put the stock on to boil.
- Shred the shallots very fine.
- Add them to the stock.
- Also the pepper and salt.
- Boil for half an hour.
- Then dilute the mustard with a little of the stock and add it to the rest.
- Stir it in well, bottle and use as required.
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