Mustard Sauce (Brown) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 salts...
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Ingredients
- french vinegar
- brown stock
- cayenne
- french mustard
- flour
- butter
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