Rub four ounces of the best mustard very smooth with a full tea-spoonful of salt, and wet it by degrees with strong horseradish vinegar, a dessertspoonful of cayenne or of Chili vinegar, and one or two of tar-ragon vinegar, when its flavour is not disliked. A quarter-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.
Mustard, 4 ozs.; salt, large teaspoonful; cayenne, or Chili vinegar, 1 dessertspoonful; horseradish vinegar, third of pint.
This is an exceedingly pungent compound, but has many admirers.
Mix the salt and mustard smoothly, with equal parts of horseradish vinegar and of common vinegar. Mustard made by these receipts will keep long, if put into jars or bottles, and closely stopped. Cucumber, eschalot, or any other of the flavoured vinegars for which we have given receipts, may in turn be used for it, and mushroom, gherkin, or India pickle-liquor, likewise.
Mustard for instant use should be mixed with milk, to which a spoonful or two of very thin cream may be added.
The great art of mixing mustard, is to have it perfectly smooth, and of a proper consistency. The liquid with which it is moistened should be added to it in small quantities, and the mustard should be well rubbed, and beaten with a spoon. Mix a half-teaspoonful of salt with two ounces of the flour of mustard, and stir to them by degrees, sufficient boiling water to reduce it to the appearance of a thick batter; do not put it into the mustard-glass until cold. Some persons like a half-tea-spoonful of sugar, in the finest powder, mixed with it If. ought to be sufficiently diluted always to drop easily from the spoon.