TARTAR MUSTARD.
Rub four ounces of the best Durham mustard very smooth with a full teaspoonful of salt, and wet it by degrees with strong horseradish vinegar, a dessertspoonful of cayenne, or of chili vinegar, and one or two of tarragon vinegar when its flavour is not disliked. A quarter of a pint of vinegar poured boiling upon an ounce of scraped horseradish, and left for one night, closely covered, will be ready to use for this mustard, but it will be better for standing two or three days.
Durham mustard, 4 oz.; salt, large teaspoonful; cayenne, or chili vinegar, 1 dessertspoonful; horseradish vinegar, third of pint.
Obs.—This is an exceedingly pungent compound, but has many approvers.