Mustard Sauce (Brown)

Method

One and a half ounces of butter and the same of flour fried till a nice golden colour, then mix with half a pint of brown stock, stir till it boils, and add a teaspoonful of French vinegar, a saltspoonful of French mustard, the same of English, and a dust of cayenne; strain through the tammy or sieve, and use.

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