Vinegar, 1/2 cup, Butter, 3 teaspoons, Salt, 1/2 teaspoon, Warm water, 1/2 cup, Cayenne, a dash.
Beat together the eggs, warm water, and vinegar, and stir over the fire in a double boiler until it begins to thicken - cook slowly or the mixture will curdle.
Take from the fire, add the butter, and stew again till blended, then put in the salt and cayenne. This will keep for some time, and is improved by adding a little whipped cream, later, when just about to be used.
Vinegar, 1/2 cup,
Butter, 1 tablespoon,
Milk, 1/2 pint,
Salt, 1/2 teaspoon,
Made mustard, 1 teaspoon.
Melt the butter, add the eggs well beaten, then add the milk and the vinegar. Pour into a double boiler, and place over the fire and let it boil slowly, constantly stirring until it thickens to the consistency of a custard. Take it from the fire, as soon as possible after this, for it is apt to curdle.
This may be kept in a cool place for a fortnight.