To Brown Butter.
Put a lump of butter into a hot frying-pan, and toss it around over a clear fire until it browns. Dredge browned flour over it, and stir to a smooth batter until it begins to boil. Use it for coloring gravies, such as brown fricassees, etc.; or make into sauce for baked fish and fish-steaks, by beating in celery or onion vinegar, a very little brown sugar and some cayenne.
CATSUPS AND FLAVORED VINEGARS.
Made Mustard. ✠
- 4 tablespoonfuls best English mustard.
- 2 teaspoonfuls salt.
- 2 teaspoonfuls white sugar.
- 1 teaspoonful white pepper.
- 2 teaspoonfuls salad oil.
- Vinegar to mix to a smooth paste—celery or Tarragon vinegar if you have it.
- 1 small garlic, minced very small.
Put the mustard in a bowl and wet with the oil, rubbing it in with a silver or wooden spoon until it is absorbed. Wet with vinegar to a stiff paste; add salt, pepper, sugar, and garlic, and work all together thoroughly, wetting little by little with the vinegar until you can beat it as you do cake-batter. Beat five minutes very hard; put into wide-mouthed bottles—empty French mustard bottles, if you have them—pour a little oil on top, cork tightly, and set away in a cool place. It will be mellow enough for use in a couple of days.
Having used this mustard for years in my own family, I can safely advise my friends to undertake the trifling labor of preparing it in consideration of the satisfaction to be derived from the condiment. I mix in a Wedgewood mortar, with pestle of the same; but a bowl is nearly as good. It will keep for weeks.