Mrs Beetons Jams and Preserves Revisited
Indian Mustard
(An excellent Relish to Bread and Butter, or any cold Meat)
110g (4oz) Best Mustard
110g (4oz) Flour
15g (½ oz) Salt
4 Shallots
4 tbsp Vinegar
4 tbsp Ketchup
¼ bottle Anchovy Sauce
Boiling Water
Put the mustard, flour and salt into a basin and make them into a stiff paste with boiling water.
Boil the shallots with the vinegar, ketchup and anchovy sauce, for 10 minutes and pour over the mixture in the basin.
Stir well, to produce a proper thickness.
Put it into a sterilised bottle, with a bruised shallot at the bottom and store away for use.
This makes an excellent relish and if properly prepared will keep for years.
INDIAN MUSTARD
(an excellent Relish to Bread and Butter, or any cold Meat)
450. INGREDIENTS - 1/4 lb. of the best mustard, 1/4 lb. of flour, 1/2 oz. of salt, 4 shalots, 4 tablespoonfuls of vinegar, 4 tablespoonfuls of ketchup, 1/4 bottle of anchovy sauce.
Mode - Put the mustard, flour, and salt into a basin, and make them into a stiff paste with boiling water. Boil the shalots with the vinegar, ketchup, and anchovy sauce, for 10 minutes, and pour the whole, boiling, over the mixture in the basin; stir well, and reduce it to a proper thickness; put it into a bottle, with a bruised shalot at the bottom, and store away for use. This makes an excellent relish, and if properly prepared will keep for years.
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