Hot mustard sauce from Joy of Cooking (Sixth edition 1975) (page 345) by Irma S. Rombauer and Marion Rombauer Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cooked ground ham loaf; Fried clams; Shrimp tempura; Baked unstuffed fish; Codfish balls or cakes; Scotch fried herring; Broiled salmon steaks (Darnes); Boiled fresh beef tongue; About soup meat

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mustard for dry mustard.

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