These are pleasant on bread and butter: but have the best for sauce.
To keep Anchovies when the liquor dries.
Pour on them beef brine.
To keep Capers.
Add fresh vinegar, that has been scalded, and become cold; and tie them close, to keep out the air.
To make Mustard.
Mix the best Durham flour of mustard by degrees, with boiling water, to a proper thickness, rubbing it perfectly smooth: add a little salt, and keep it in a small jar, close covered; and put only as much into the glass as will be used soon; which should be wiped daily round the edges.
Another way for immediate use.
Mix the mustard with new milk by degrees, to be quite smooth, and add a little raw cream. It is much softer this way, is not bitter, and will keep well.
The patent mustard is by many preferred, and it is perhaps as cheap, being always ready: and if the pots are returned, three pence is allowed for each.