2. Mix mustard, sugar, flour, salt and pepper.
3. Add egg slowly, beating well at the same time.
4. Add milk. Beat.
5. Cook in a sauce pan placed in boiling water.
6. Stir until it thickens like cream. Remove from heat at once.
7. Add vinegar very slowly, beating all the while.
8. Stir in the butter.
Serve cold on lettuce or sliced tomatoes.
"If this is cooked too long, it will 'curdle' or the be egg will become hard and separate," said Sauce Pan; "but I'll be careful. Now I'm ready for work."
